Decadent Dark Chocolate Ganache Tart Recipe with Berries

Make the crust
1 Preheat the oven to 350°F / 175°C.
2 Pulse the almonds in a food processor until they look like coarse crumbs. 
3 Add the graham cracker crumbs, sugar, and salt, then pulse briefly to combine. Pour in the melted butter and pulse until the mixture resembles wet sand.
4 Press firmly into a 9-inch tart pan with removable bottom, covering the bottom and going up the sides. Use the bottom of a measuring cup to compact it well.
5 Bake for 8 to 10 minutes, until lightly golden and set. Cool completely.
Make the ganache
7 Place the chopped chocolate in a heatproof bowl.
8 Heat the cream in a small saucepan over medium heat until you see small bubbles around the edge and the cream is steaming, but not boiling. Pour over the chocolate. Let sit for 2 to 3 minutes.
9 Stir gently from the center outward until smooth. Add the butter, vanilla, and salt and stir until glossy.
Fill the tart
11 Pour the ganache into the cooled crust and smooth the top.
12 Chill for at least 3 hours, or until set enough to slice cleanly.
14 Top with fresh berries right before serving, or serve with lightly sweetened whipped cream.