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1
Blend first 4 ingredients in processor until finely chopped.
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2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
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3
Add milk and vanilla; process until moist clumps form.
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4
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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5
Freeze 30 minutes.
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6
Preheat oven to 350F.
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7
Bake crust until just set and beginning to brown around edges, about 8 minutes.
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8
Transfer pan to rack and cool crust completely.
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9
Maintain oven temperature.
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10
Stir butter and chocolates in medium saucepan over low heat until melted.
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11
Cool slightly.
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12
Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes.
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13
Whisk in chocolate mixture.
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14
Mix in flour and nuts.
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15
Pour batter into crust.
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16
Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes.
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17
Transfer to rack and cool completely.
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18
Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted.
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19
Spread over tart.
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20
Chill until set, about 15 minutes.
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21
Stir white chocolate in top of double boiler over simmering water until melted.
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22
Drizzle atop tart.
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23
Chill until set, about 10 minutes.
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24
(Can be made 1 day ahead.
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25
Cover and chill.)
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26
Serve at room temperature.
