• Ingredients: 26
  • Serves: 12

Chocolate brownie tart with good-quality white chocolate, chopped.



  • 1 cup all purpose flour
  • 2 tbsps. golden brown sugar
  • 1 oz. unsweetened chocolate, chopped
  • Pinch of salt
  • 6 tablespoons chilled unsalted butter, cut into pcs.
  • 2 tbsps. milk
  • 1 tsp. vanilla extract


  • 1/2 cup unsalted butter, room temperature
  • 3 oz. unsweetened chocolate, chopped
  • 3 oz. semisweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tsps. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup all purpose flour
  • 1/2 cup chopped pecans, toasted


  • 2 oz. good-quality white chocolate, chopped

For peach topping

  • Equipment: a 9- to 9 1/2-inch round springform pan ; a handheld electric mixer

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote



  1. Step 1 Blend first 4 ingredients in processor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal.

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  2. Step 2 Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom.

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  3. Step 3 Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes.

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  1. Step 4 Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes.

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  2. Step 5 Whisk in chocolate mixture. Mix in flour and nuts. Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes.

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  1. Step 6 Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart.

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  2. Step 7 Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes.

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Nutrition information

Calories 511 Carbohydrates 55 g (18%)
Fat 32 g (50%) Protein 6 g (12%)
Saturated Fat 18 g (89%) Sodium 67 mg (3%)
Polyunsaturated Fat 2 g Fiber 3 g (13%)
Monounsaturated Fat 10 g Cholesterol 94 mg (31%)