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1
Make the tart shell: In a small bowl, combine the vanilla, 1 whole egg and the yolk of another, reserving the remaining egg white for sealing the baked shell.
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2
In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar and salt.
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3
Mix on low speed, then add the butter and continue until mixture has a sandy consistency, about 2 minutes.
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4
Add vanilla-egg mixture and continue to mix until the dough comes together around the paddle, 3 to 5 minutes.
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5
Divide dough into 2 disks and wrap individually in plastic.
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6
Chill until dough is cold but not too hard to roll, about 30 minutes.
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7
(The second disk may be double-wrapped in plastic and frozen for up to 1 month; defrost in the refrigerator overnight before using.)
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8
Heat oven to 325 degrees.
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9
Apply nonstick baking spray to a fluted 8- or 9-inch tart pan with a removable bottom.
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10
On a lightly floured surface, roll out 1 chilled disk to 1/8-inch thickness, about 11 or 12 inches in diameter.
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11
Gently roll dough onto a floured rolling pin, and unroll into tart pan.
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12
Press dough into pans corners, being sure it remains the same thickness all around.
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13
Roll the rolling pin across pan edges to cut off excess dough.
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14
Place pan in freezer for about 20 minutes.
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15
Line tart shell with a 12-inch-round sheet of parchment paper, and pour in 3 cups of pastry weights, dry beans or rice.
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16
Bake until edges of dough start to color, about 10 minutes.
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17
Allow to cool slightly before removing parchment and weights.
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18
Return to oven until base of pastry loses its sheen and is slightly golden, another 5 to 7 minutes.
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19
Lightly whisk the reserved egg white, and brush it over the entire inner surface of the shell.
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20
Return shell to oven to dry the egg white, about 1 minute.
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21
Remove from heat and allow to cool completely before filling.
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22
(Cooled shell may be wrapped in plastic and stored at room temperature for up to 24 hours before filling.)
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23
Make the ganache: Place chocolate in a medium bowl.
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24
In a small saucepan, combine cream, honey and salt.
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25
Bring to a simmer and immediately pour over the chocolate; allow to sit for 1 minute.
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26
Using a spatula, begin stirring mixture in the center of the bowl, widening the circle as the cream and chocolate emulsify to create a silky ganache.
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27
Pour ganache into shell, filling it to the brim.
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28
Allow to rest in a cool place for 10 minutes so chocolate can lightly set.
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29
Gently and artfully place toppings on the ganache surface.
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30
Let rest in a cool place for another hour, or refrigerate for 20 minutes for a faster set.
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31
Serve at room temperature, slicing with a sharp knife first dipped in hot water.
