Chocolate tart (L'Aubergine)

Crust:
8 tbsp unsalted melted butter (1 stick)
3 tbsp granulated sugar
1 tsp vanilla
1/4 tsp fine salt
1.25 c all-purpose flour

Filling:
12 oz semisweet chocolate, finely chopped
4 tbsp unsalted butter cut into small pieces
1 c heavy cream
3 tbsp granulated sugar
1/4 tsp fine salt

Heat oven to 350 and put rack in middle. Combine butter, sugar vanilla seed and salt until evenly incorporated. Add flour until just combined and a soft dough forms.
Sprinkle over 9" tart pan with a removable bottom. Press up the sides. Cover with wrap and let it rest until chilled (30 min). Then prick with fork and bake  until golden, about 20-25 minutes. Remove and let completely cool.

Filling:
Put chocolate and butter in medium bowl, set aside.
Combine cream, sugar and salt in small saucepan over medium heat and stir until sugar dissolves and liquid is at a simmer, about 4 minutes.
Pour cream mixture over chocolate and butter and let sit until melted, about 4 min. Stir until smooth.
Pour ganache into cooled tart shell and transfer to the fridge. Chill until set about 1.5-2 hrs.

Can mix in rosemary w/melting chocolate but need to strain and remove sprigs.