Directions:

For the Vanilla Sable:

1.  In a large bowl, combine the flour, confectioners’ sugar, cornstarch, salt, and vanilla extract. Add the butter and use your hands to mix until the butter breaks down into pea-sized pieces and the ingredients are well combined. (You can also use a stand or hand mixer for this step.) Add the egg and stir with a spatula until the dough is smooth and the egg is fully incorporated—avoid overmixing.
2. Transfer the dough onto a large sheet of plastic wrap and gently shape it into a ball. Wrap it up, flatten it into a disc, and refrigerate for at least 30 minutes or up to overnight, until it’s firm but still pliable—similar in texture to clay.* (You can also refrigerate or freeze the dough at this stage)
3. Position a rack in the center of your oven and preheat it to 350°F (175°C).
4. Lightly flour your work surface and rolling pin. Unwrap the chilled dough and place it on your floured surface. Roll it into a rectangle about 1/8 inch (3 mm) thick.* Work quickly so the dough doesn’t get too warm.
5. Use an 8-inch (20 cm) tart ring or tart pan to cut a round that’s 1 inch (2.5 cm) larger than the ring or pan—this extra space allows the dough to rise up the sides properly.*
6. Here’s where the magic happens—you’re going to “foncer” the tart, which just means forming it into the shell shape. Butter your tart ring or pan. If using a ring, place it in the center of a parchment-lined sheet pan (this step isn’t needed for tart pans with bottoms). Drape the round of dough over the ring or pan, then gently press it down with your fingers, working the dough along the inside edge. Be gentle to keep the thickness even for proper baking. Use a paring knife to trim any excess dough from the top edge.*
7. Line the tart dough with a piece of parchment paper or a large coffee filter—make sure the surface is fully covered.* Fill with uncooked rice or dried beans to weigh it down. Bake on the center oven rack for 15 to 20 minutes, or until lightly golden.
8. Let the shell cool for 2 to 3 minutes, then remove it from the pan while it’s still warm (this makes it easier to release). If using a tart pan with a removable bottom, set it on an upside-down bowl or pint container and gently press down on the sides. If using a tart ring, simply lift the ring straight up. Let the tart shell cool completely before adding the filling.* For best results, fill it just before serving to keep the crust crisp.

For the Ganache:

1. Place finely chopped chocolate in a medium heatproof bowl.

2. In a small saucepan, heat the cream over medium heat until it just begins to gently simmer. Avoid boiling.

3. Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes to soften.

4. Slowly stir with a metal spoon or silicone spatula until the mixture is smooth and the chocolate is fully melted. Do not microwave.

5. Let if cool for about 5-10 minutes.

6. Pour the ganache into the tart shell until the bottom is completely covered. (Any excess ganache can be covered and store in the refrigerator for up to five days)

7. Set the prepared shell aside, while the curd is being prepared.

For the Lemon Curd:

1. Combine the gelatin and water in a small bowl and stir until dissolved.

2. In a medium saucepan, combine the lemon zest, lemon juice, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.

3. In a separate bowl, whisk the eggs. Slowly pour in a portion of the hot lemon mixture while whisking constantly to temper the eggs. Pour the tempered eggs back into the saucepan with the remaining lemon mixture and whisk to combine.

4. Return the saucepan to medium heat and cook the mixture, stirring constantly, until it begins to bubble. Whisk in the dissolved gelatin. Remove from heat and let cool slightly.

5. Add the butter to the warm curd and whisk until fully melted and smooth. Let cool completely.

6. Pour the cooled curd into a prepared tart shell. Garnish as desired and serve.

7. Store leftover curd in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface. Use within 4 days. Enjoy!

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