Chocolate Ganache Tart With Cherry-Vodka Sauce

READY IN: 2hrs 15mins




  • For the crust:
  • Heat the oven to 350°F and arrange a rack in the middle.
  • Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
  • Add flour and stir until just combined and a soft dough forms.
  • Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
  • Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
  • Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
  • Remove from the oven and cool completely on a wire rack.
  • For the filling:
  • Place chocolate and butter in a medium bowl; set aside.
  • 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.
  • Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
  • 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:
  • Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
  • 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.
  • Remove from heat and let cool.
  • Serve with slices of tart.