Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, melted and slightly cooled
  • 12 oz dark chocolate (60% cacao), finely chopped
  • 1 cup heavy whipping cream
  • 2 tbsp unsalted butter, room temperature
  • 1 tsp vanilla extract

Instructions:

  1. In a medium bowl, stir together the flour, powdered sugar, and salt. Pour in the melted butter and stir until a soft, sandy dough forms.
  2. Transfer the dough to a 9-inch tart pan. Using your fingers or the bottom of a measuring cup, press the dough firmly into the bottom and up the sides of the pan, ensuring the edges are even.
  3. Bake at 350°F (175°C) for 10–12 minutes or until the edges are just barely golden.
  4. Let the crust cool completely in the pan before filling.
  5. Place the finely chopped chocolate in a heat-proof glass or metal mixing bowl.
  6. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles forming around the edges). Do not let it reach a rolling boil.
  7. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes to allow the chocolate to melt.
  8. Starting from the center, gently whisk in small circles until the mixture is glossy and mahogany-colored. Stir in the room-temperature butter and vanilla extract until smooth.
  9. Pour the ganache into the cooled tart crust and smooth the top. Chill in the refrigerator for 3 hours until set.