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1
For the crust:
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2
Heat the oven to 350u00b0F and arrange a rack in the middle.
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3
Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
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4
Add flour and stir until just combined and a soft dough forms.
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5
Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
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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).
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7
Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
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8
Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
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9
Remove from the oven and cool completely on a wire rack.
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10
For the filling:
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11
Place chocolate and butter in a medium bowl; set aside.
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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.
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13
Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
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14
Pour ganache into the cooled tart shell and transfer to the refrigerator.
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15
Chill until set, about 1 1/2 to 2 hours.
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16
For the cherry-vodka sauce:
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17
Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
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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.
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19
Remove from heat and let cool.
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20
Serve with slices of tart.
