Chocolate Ganache Tart with Cherry Vodka Sauce

Chocolate Ganache Tart with Cherry Vodka Sauce
Chocolate Ganache Tart with Cherry Vodka Sauce
Ingredients
For the crust:
  • 4ounces buttermelted
  • 3tablespoons sugar
  • 1each vanilla beanhalved, seeds scraped, reserve bean for vodka sauce
  • 1/4teaspoon fine salt
  • 1 1/4cups flour
For the filling:
  • 8ounces bittersweet chocolate70%, finely chopped
  • 4ounces semi-sweet chocolate60%, finely chopped
  • 2ounces buttercut into small pieces
  • 1cup cream
  • 3tablespoons sugar
  • 1/4teaspoon fine salt
For the cherry-vodka sauce:
  • 10ounces frozen cherries
  • 1/4cup vodka
  • 4tablespoons sugar
  • 1each reseved bean pod from earlier
Yield:
Instructions
For the Crust:
  1. Preheat the oven to 350°F and arrange a rack in the middle.
  2. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
  3. Add flour and stir until just combined and a soft dough forms.
  4. Press dough into a tart pan or ring mold(s) set on a lined baking sheet.
  5. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
  6. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
  7. Remove from the oven and cool completely on a wire rack.
For the Filling:
  1. Place chocolate and butter in a medium bowl; set aside.
  2. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
  3. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes.
  4. Gently stir until smooth.
  5. Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.
For the Cherry-Vodka Sauce::
  1. Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
  2. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes.
  3. Remove from heat and let cool.
  4. Serve with slices of tart.