Ingredients

• 1.25 cups All-purpose flour
• 0.5 cup Unsalted butter, cold and cubed (for pastry)
• 0.25 cup Granulated sugar (for pastry)
• 1 Large egg yolk
• 1 tablespoon Ice water
• 1 pinch Salt
• 10 ounces Dark chocolate (70% cocoa solids), finely chopped
• 1.25 cups Heavy cream (double cream)
• 2 tablespoons Unsalted butter, cold and cubed (for ganache)
• 2 tablespoons Granulated sugar (optional, for ganache)
• 1 teaspoon Vanilla extract

Instructions

1. 1

   **Prepare the Pâte Sablée:** In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

2. 2

   Add the egg yolk and 1 tablespoon of ice water. Mix until the dough just comes together, adding more water a teaspoon at a time if needed. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

3. 3

   **Blind Bake the Crust:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Carefully transfer it to a 9-inch tart pan with a removable bottom. Trim edges, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.

4. 4

   Bake for 15 minutes, then remove weights and parchment. Continue baking for another 5-7 minutes, or until lightly golden. Let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).

5. 5

   **Make the Ganache:** Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and optional sugar over medium heat until it just simmers (do not boil).

6. 6

   Pour the hot cream over the chopped chocolate. Let stand for 5 minutes, then whisk gently from the center outwards until smooth and glossy. Whisk in the cold butter and vanilla extract until fully incorporated.

7. 7

   **Assemble the Tart:** Pour the warm ganache into the cooled, blind-baked tart shell. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even surface.

8. 8

   Bake the tart in the preheated 325°F (160°C) oven for 8-12 minutes, or until the edges of the ganache are just set but the center still has a slight wobble. This prevents cracking.

9. 9

   Let the tart cool completely at room temperature, then chill in the refrigerator for at least 2-3 hours, or until the ganache is firm.

10. 10

    **Serve:** Carefully remove the tart from the pan. Slice with a hot, dry knife for clean cuts. Serve at room temperature, optionally dusted with cocoa powder or with a side of crème anglaise.