9" or 9.5" Chocolate tart with a sweet shortbread crust and a silky smooth chocolate ganache filling.
Put the flour, powdered sugar, butter, and salt into a food processor and pulse a few times until it's combined and resembles course corn meal.
Add the egg and vanilla extract. Pulse until combined and clumping together, but still crumbly. Be careful not pulse so much that the dough starts to form a ball.
Dump the dough onto a lightly floured surface and press together into a ball. It should come into a ball easily without being over sticky. Flatten the ball just slightly and wrap with plastic wrap and place into the fridge for at least 1 hour.
Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9 or 9.5-inch tart pan with a removable bottom; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Trim the edges of the dough to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. (Frozen dough will shrink less during the baking process.)
Preheat the oven to 375 degrees. Place the rack in the middle of the oven.
Put aluminum foil flat against the crust, making sure to cover the edges so that they do not burn while baking. Fill with pie evenly with weights/dried beans/uncooked rice.
Bake for 20 minutes. Take the crust out of the oven and remove the foil and weights.
Place just the crust back into the oven for 8 minutes or until light golden brown. Make sure to pay close attention to the crust so that the edges do not burn. Once done, place on a cooling rack until completely cool.
In a small sauce pan on medium heat bring the cream and butter to a simmer. Remove from heat and in a bowl pour the cream over the chocolate. Let sit for a minute or two.
Using a spatula or whisk, mix the chocolate and cream until completely combined and smooth.
Poor chocolate ganache until cooled tart crust. Let it sit at room temperature for at least 4 hours or until set. Top with fresh berries and serve. (Store covered and in the fridge.)