Part 3/9:
The ganache base involves simmering heavy cream until hot, then pouring it over chopped bittersweet chocolate, which Martha recommends slicing with a serrated knife for efficiency. Stir until smooth, adding vanilla for depth. Martha highlights the importance of achieving a silky consistency—liquid yet creamy—ideal for filling the tart shell. Once poured, she advises chilling the tart until set, but not hard, to maintain perfect texture and flavor.