Chocolate Ganache Tart

For the Crust:

• 8 tbsp butter
• 3 tbsp sugar
• 1 vanilla bean
• 1/4 tsp salt
• 1 1/4 cups flour
  
  

For the Ganache Filling:

• 225 g Classic Dark Chocolate
• 75 g Classic Milk Chocolate
• 4 tbsp butter
• 1/4 cup whipping cream
• 1/4 tsp salt

For the Crust:

1. Preheat oven to 350°F.
2. In a large bowl, combine butter, sugar, inside of vanilla bean and salt. (Set aside vanilla bean shell for ganache filling.)
3. Slowly add in flour until a soft dough forms.
4. Sprinkle dough over bottom of 9 inch tart pan with removable bottom.
5. Using fingertips, press dough evenly onto bottom and sides of pan.
6. Cover tart shell and let rest for 30 minutes in refrigerator.
7. Prick bottom and sides of shell and bake for 20 to 25 minutes or until golden brown.
8. Cool on cooling rack.
   
   

For the Ganache Filling:

1. Place chocolate and butter in a medium bowl and set aside.
2. In a small saucepan combine cream, salt and vanilla bean shell and heat gently on medium heat, stirring until sugar dissolves and mixture is just at a simmer.
3. Remove vanilla bean.
4. Pour cream mixture over chocolate and butter.
5. Let sit for about 4 minutes then stir gently until smooth.
6. Pour ganache into cooled tart shell and transfer to refrigerator and chill at least 1 1/2 to 2 hours or until set.
7. Top with fruit and whipped cream.