Chocolate brownie and blondie marble tart


For the tart base

  • 225g plain flour
  • 110g butter
  • 80g sugar
  • 1 large egg

For the filling

  • 250g soft salted butter.
  • 150g white chocolate
  • 75g milk chocolate
  • 75g dark chocolate
  • 4 large eggs.
  • 1 tablespoon vanilla extract.
  • 333g caster sugar
  • 150g plain flour.
  • 1 teaspoon salt.


  • Heat the oven to 180 degrees centigrade


  • Mix the plain flour and cold butter by hand, rubbing between your fingers to form a crumb •Add the sugar, mix
  • Add the egg and bring together to form a dough
  • Refrigerate for at least 30 mins
  • Roll out to around 3mm thick and line tart tin
  • Place a layer of grease proof paper on top of this and fill with baking beans or rice
  • Blind bake (just means empty of filling) for 20 minutes

In the meantime

  • In two pans melt the chopped butter and chocolate (one white, one the milk and dark broken chocolate) together either on a bain marie or on a low heat in the microwave
  • While you are doing this mix the eggs, flour, vanilla, sugar and salt in a bowl
  • Once the chocolate is melted add the other mixture to the melted butter, chocolate mix. (A little at a time to stop the eggs cooking from the heat)
  • Remove the tart from the oven, take the grease proof paper and baking beans from the top
  • Spoon the brownie and blondie mix into the tart case, alternately to create a marble pattern
  • Bake for 30 mins (should be of medium firmness to ensure the eggs are fully cooked – if not cook for a further 5 minutes)
  • Let cool, cut into slices to serve (with cream and edible flowers)