Chocolate Ganache Tart With Cherry-vodka Sauce

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 8 tablespoons unsalted butter, melted (1 stick)
• 3 tablespoons granulated sugar
• 1 vanilla bean, halved, seeds scraped, bean reserved
• 1/2 teaspoon kosher salt
• 1 1/4 cups all-purpose flour
• 8 ounces bittersweet chocolate, finely chopped
• 4 ounces semisweet chocolate, finely chopped
• 4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
• 1 cup heavy cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 2 (10 ounce) bags frozen cherries (about 4 cups)
• 1/2 cup vodka
• 6 tablespoons granulated sugar

Recipe

• 1 for the crust:
• 2 heat the oven to 350°f and arrange a rack in the middle.
• 3 combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
• 4 add flour and stir until just combined and a soft dough forms.
• 5 sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
• 6 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).
• 7 cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
• 8 once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
• 9 remove from the oven and cool completely on a wire rack.
• 10 for the filling:
• 11 place chocolate and butter in a medium bowl; set aside.
• 12 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.
• 13 pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. gently stir until smooth.
• 14 pour ganache into the cooled tart shell and transfer to the refrigerator.
• 15 chill until set, about 1 1/2 to 2 hours.
• 16 for the cherry-vodka sauce:
• 17 place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
• 18 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.
• 19 remove from heat and let cool.
• 20 serve with slices of tart.