Preheat your oven to 190 degrees Celsius (374 F).

Step 2: Create the tart: In a large bowl or using a mixer combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and set in refrigerator while you prepare the compote.

Step 3: Make the Nectarine Compote: Place the prepared nectarines in a pot on the stove and squeeze juice of ½ lemon. Add the sugar and stir and heat until nectarines are tender and sugar is dissolved. Let nectarine compote mixture cool.

Step 4: Prepare and bake the tart dough: Flour your surface and roll out the tart dough until about 3mm thick. Grease a 25 cm tart shell and place your tart dough in the center. Press down lightly to shape the side. Cut off the excess dough and press with a fork on the top to make a design. With a fork, make holes on bottom and side of tart. Bake Tart for about 20 minutes until golden brown.

Step 5: Prepare Chocolate Souffle Mixture: In a medium pan warm up the cream and add the melted chocolate until it is smooth. Whip the eggs and sugar until it has a foamy texture. Then add the chocolate mixture into the egg mixture and flour and blend until smooth and creamy.

Step 6: Assembly: Place nectarine hollow side down in the bottom of baked tart. Drizzle chocolate souffle mixture on top of nectarine compote to only about 80 percent full. Bake tart at 200 degrees Celsius for about 15-20 minutes.

Sprinkle a little cocoa powder on top of tart. Serve Nectarine Chocolate Tart either warm or at room temperature with a drizzle of remaining nectarine compote and a drizzle of chocolate sauce. Seriously sinful and decadent.