Dark Chocolate Truffle Tart

Ingredients:

For the crust

1 1/2 cups chocolate wafer crumbs

4 tbsp butter, melted

For the ganache

1 1/2 cups heavy cream

12 ounces dark chocolate, roughly chopped

4 tbsp butter, room temperature, cut into 1 tablespoon-ish pieces.

1 tbsp flaky sea salt

For the whipped cream

1 1/2 cups heavy whipping cream

1/2 tsp vanilla bean paste

1 pinch salt

granulated sugar or powdered sugar, to taste

Instructions:

Preheat oven to 350º

For crust, grind the chocolate wafers in a food processor and measure out 1 1/2 cups. Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand.

Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Bake the crust for 10-12 minutes. Allow to cool.

To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer.

Remove from the heat and add the chopped chocolate, and let sit for a few minutes. (Exactly how long will depend on how big your chocolate pieces are. The smaller the pieces, the more quickly they will melt. You want to err on the side of not letting the cream cool down too much so that the ganache is still warm and will pour smoothly.)

Whisk together the chocolate and cream until the mixture is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.

Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn't sink in to the chocolate.