Chocolate ganache tart with fresh cherries

• 350 ml chocolate cookie crumbs
• 75 ml unsalted butter, melted
• 1 ml salt
• 260 g high-quality dark chocolate (60-70% cacao), finely chopped
• 240 ml heavy cream
• 5 ml vanilla extract
• 470 ml fresh cherries, pitted and halved
• Cocoa powder for dusting

1. In a medium bowl, combine the chocolate cookie crumbs, melted butter, and salt. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
2. Freeze the crust for 15-20 minutes to set.
3. Place the chopped dark chocolate in a heatproof bowl.
4. In a small saucepan over medium heat, bring the heavy cream to a gentle simmer (do not let it boil).
5. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring.
6. Add the vanilla extract and gently whisk from the center outward until the ganache is smooth and glossy.
7. Pour the ganache into the chilled tart shell. Smooth the top with a spatula.
8. Refrigerate the tart for at least 3-4 hours, or until the ganache is set.
9. Before serving, dust the outer edge with cocoa powder and garnish generously with fresh cherries.

Serve a slice with a dollop of whipped cream or a scoop of vanilla bean ice cream. Pairs beautifully with a cup of strong espresso or a glass of dessert wine.