They Call It a Tart, but It’s All Brownie

They Call It a Tart, but It’s All Brownie


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This flourless chocolate tart from Peter Endriss is topped with cinnamon, nutmeg and clove-spiced pecans.

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Tony Cenicola/The New York Times

“Imagine me baking something flourless!” said Peter Endriss, a partner in the Brooklyn bakery and restaurant Runner & Stone, who isn’t in the gluten-free camp. He calls his intense new flourless chocolate creation a tart, though it’s more like a big brownie showered with cinnamon, nutmeg and clove-spiced pecans. It’s baked in a fluted form, like a giant cupcake liner, giving it the look of a tart even though it has no pastry crust. Bless it with some clouds of whipped cream or crème fraîche: Spiced Pecan Flourless Chocolate Tart, $33, to order 48 hours in advance, Runner & Stone, 285 Third Avenue (Carroll Street), Gowanus, Brooklyn, 718-576-3360, runnerandstone.com.

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