Ganache Tart with Salted-Almond Crust

Preheat oven to 350 degrees F.

In food processor, pulse almonds until finely ground. Transfer to bowl. In same processor (do not clean), pulse 6 tablespoons butter until creamy. With rubber spatula, scrape bottom and side of bowl, then add confectioners' sugar and salt and pulse until smooth. Scrape bowl, then add egg yolk and vanilla and pulse until smooth. Scrape bowl, then add flour and ground almonds and pulse until mixture forms fine crumbs. Pour mixture into 11-inch tart pan with removable bottom.

With fingers, firmly press crumb mixture into bottom and up side of pan to form even crust. Freeze 10 minutes or until firm.

Bake crust 25 minutes or until golden brown. Cool completely on wire rack.

In 3-quart saucepan, heat cream to bubbling on medium. Remove from heat. Add chocolate and let stand 1 minute. With rubber spatula, stir gently until smooth. Add remaining butter, 1 tablespoon at a time, gently stirring after each addition until blended. Pour mixture into cooled crust. Gently shake tart pan to create smooth, even top.

Refrigerate 30 minutes to set, then let stand at room temperature until ready to serve, up to 6 hours. Garnish with sea salt if desired.