Chocolate Ganache Tart

Instructions

1. Prepare the pâte sucrée crust: In a food processor, combine the all-purpose flour, confectioners' sugar, salt, and the seeds scraped from the vanilla bean. Pulse briefly to mix.
2. Add the cold unsalted butter cut into small cubes. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Add the egg yolk and 1 tablespoon of iced water; pulse just until the dough begins to come together, adding the remaining 1/2 tablespoon water if necessary. Do not overmix.
4. Turn the dough out onto plastic wrap, form into a flat disk, wrap tightly, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about a 12-inch circle. Gently transfer it to a 9-inch tart pan with a removable bottom, pressing the dough evenly into the bottom and sides.
6. Trim excess dough and prick the bottom all over with a fork. Freeze the tart shell for 15 minutes to prevent shrinkage.
7. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake an additional 10-15 minutes until the crust is golden and set. Let cool completely on a wire rack.
8. Make the chocolate ganache: Heat the heavy cream and the vanilla bean seeds in a small saucepan over medium heat just until it begins to simmer. Remove from heat and let steep for 5 minutes.
9. Strain out the vanilla bean solids. Pour the warm cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy.
10. Pour the ganache into the cooled tart shell, smoothing the top with a spatula.
11. Refrigerate the tart for at least 30 minutes to set the ganache before serving.
12. Remove the tart from the pan, slice, and serve at room temperature or slightly chilled.