Chocolate Ganache Tart

Step 1: Preheat oven to 350 degrees.

Make dough

Step 2: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined.

Step 3: Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).

Step 4: Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.

Step 5: Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Make ganache

Step 6: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

Step 7: Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.