Chocolate Cherry Tart

On a lightly floured surface, roll Chocolate Pastry Dough to ⅛-inch thickness. Carefully transfer to a 9-inch fluted round removable-bottom tart pan, pressing dough into bottom and up sides. Using a small knife, trim excess dough. Prick bottom of dough all over with a fork. Refrigerate until firm, about 30 minutes.

Preheat oven to 325°F (160°C).

Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.

Bake until edges are set, about 15 minutes. Carefully remove parchment and weights. Bake until center is set and surface is dry, 5 to 7 minutes more. Let cool completely in pan on a wire rack.

In a medium microwave-safe bowl, place chopped chocolate and butter.

In a small microwave-safe bowl, heat cream on high in 15-second intervals just until it begins to steam (30 to 45 seconds total). Pour onto chocolate mixture; cover and let stand for 5 minutes. Whisk until melted and smooth. (If chocolate lumps remain, microwave for 10 seconds, and whisk again.) Spread chocolate mixture into cooled crust. Refrigerate until set, about 1 hour.

Spread Cherry Crème Légère evenly onto cold ganache; arrange cherries on top. Refrigerate for at least 1 hour before serving. Garnish with chocolate curls just before serving, if desired. Refrigerate in an airtight container for up to 3 days.

In the bowl of a stand mixer, whisk together flour, cocoa, confectioners’ sugar, and salt. Add cold butter; using the paddle attachment, beat at low speed until mixture resembles coarse meal. Add egg and egg yolk; beat until combined and a dough forms.

Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate until firm, at least 2 hours. Let stand at room temperature for 10 to 15 minutes before rolling out.

In a medium bowl, whisk together egg, egg yolk, sugar, cornstarch, and salt.

In a small saucepan, heat milk, vanilla bean paste, and cherry juice or liqueur over medium heat, stirring frequently, just until steaming. (Do not boil.) Slowly add half of hot milk mixture to egg mixture, whisking constantly. Whisk egg mixture into remaining milk mixture in saucepan; bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until mixture is thickened, 2 to 3 minutes.

Strain custard through a fine-mesh sieve into a medium bowl, discarding solids. Whisk in butter until melted and smooth. Cover custard with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until thick and cold, at least 2 hours.

In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until stiff peaks form, 2 to 3 minutes.

Whisk cold custard to loosen; stir one-fourth of whipped cream into custard. Gently fold remaining whipped cream into custard until combined. Use immediately.