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1
For the Crust
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2
Preheat oven to 350u00b0F. Position a rack in the center of the oven.
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3
Cream the butter and sugar in a mixer until completely smooth. Add the egg yolk and mix until completely incorporated. Stop the mixer and scrape down the sides of the mixing bowl. Add the salt and flour. Mix just until the dough comes together and starts to move away from the sides of the bowl. Turn the dough out onto a floured surface and lightly knead it into a disc about 6 inches in diameter. Wrap the dough in plastic wrap and place in the freezer for 15 minutes.
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4
Roll the dough out on a floured surface into an 11-inch round. Transfer the dough into a 9-inch tart pan with removeable bottom. Gently fit the dough into the pan, trimming off any overhang. Pierce the bottom of the tart shell all over with a fork. Place the tart shell in the freezer for 20 minutes.
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5
Line the tart shell with foil and fill it with dried beans or pie weights. Bake for 25 minutes. Remove the foil and beans. Bake until the crust is golden brown, 15 - 20 minutes. Cool the tart shell completely before filling.
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6
Ganache Filling
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7
Place the chocolate in a medium-sized metal or glass bowl.
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8
Place the cream in a small saucepan over medium heat. Bring it just to a simmer, then immediately pour over the chocolate. Let sit for 30 seconds. Stir together very gently, just until the chocolate melts and the mixture is completely smooth.
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9
Pour the filling through a strainer into the prepared tart shell, shaking gently to even out the surface, if needed. Refrigerate for 3-4 hours or until set.
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10
Remove the tart about 45 minutes before serving to soften it enough to be sliced.
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11
Sprinkle the fleur de sel evenly over the top of the tart before serving.
