Part 1: Making the Gluten-Free Tart Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, granulated sugar, and salt.
2. Cut in Cold Fats: Add the very cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. Tip: Work quickly to keep the fats cold. Cold fat is crucial for a flaky crust.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together into a shaggy mass. Do not overmix. You want the dough to be moist enough to hold together but not sticky. You may not need all the ice water.
4. Form Dough Disc and Chill: Gently gather the dough into a disc, about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours, to allow the gluten-free flours to hydrate and the fats to firm up. Chilling is essential for easy rolling and preventing shrinkage during baking.
5. Roll Out the Dough: Once chilled, lightly dust a clean work surface and the dough with gluten-free flour. Roll out the dough into a circle about 12 inches in diameter and about ⅛ inch thick. Tip: Roll from the center outwards, rotating the dough as you go to ensure even thickness. Gluten-free dough can be more delicate, so handle it gently.
6. Transfer to Tart Pan: Carefully transfer the rolled dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, fitting it into the corners and up the sides. Trim off any excess dough hanging over the edge. You can use a rolling pin to roll over the top edge of the tart pan to neatly trim the dough.
7. Dock the Crust: Prick the bottom of the tart crust all over with a fork. This prevents the crust from puffing up during baking.
8. Chill Again (Optional but Recommended): For an even crisper crust and to further prevent shrinkage, chill the tart crust in the freezer for 15-20 minutes before blind baking.
9. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the tart crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is lightly golden brown and set. Keep a close eye on the crust during the second bake to prevent over-browning.
10. Cool Completely: Let the baked tart crust cool completely in the tart pan on a wire rack before filling.

Part 2: Making the Dark Chocolate Ganache Filling

1. Heat Heavy Cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
2. Pour over Chocolate: Remove the saucepan from the heat and immediately pour the hot heavy cream over the finely chopped chocolate in a heatproof bowl. Let it sit for 1 minute to allow the heat to melt the chocolate.
3. Whisk Until Smooth: Gently whisk the chocolate and cream together until completely smooth and glossy. Start from the center and gradually work outwards. Continue whisking until all chocolate is melted and the ganache is homogenous.
4. Stir in Butter and Vanilla: Stir in the room temperature butter and vanilla extract. Whisk until the butter is fully incorporated and the ganache is even shinier. Stir in a pinch of sea salt.
5. Pour into Tart Crust: Pour the warm chocolate ganache into the cooled, baked gluten-free tart crust. Spread evenly to the edges.
6. Chill to Set: Refrigerate the tart for at least 2-3 hours, or preferably overnight, to allow the ganache to set completely. The ganache should be firm but still have a luxurious, melt-in-your-mouth texture.

Part 3: Serving and Enjoying

1. Remove from Tart Pan: Once the ganache is set, carefully remove the tart from the tart pan by gently lifting the removable bottom.
2. Decorate (Optional): If desired, decorate the tart before serving. Some delicious and visually appealing options include:

   • Dusting with cocoa powder.
   • Shaving chocolate curls or chocolate shavings.
   • Arranging fresh berries (raspberries, strawberries, blueberries) on top.
   • Piping whipped cream or coconut whipped cream (for dairy-free).
   • Sprinkling with flaky sea salt.

3. Slice and Serve: Slice the Gluten-Free Chocolate Ganache Tart into wedges and serve chilled or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream (dairy or non-dairy).