Instructions

1. Preheat your oven to 350°F.
2. For the crust, in a food processor, combine the flour, powdered sugar, and salt for a few seconds until combined. Add the chilled butter, and process on high until the mixture becomes a dough; this can take several minutes.
3. Press the mixture into the bottom of a 10” tart pan, ensuring a thin even layer along the base and up the sides. Use the back of a spoon or the bottom of a glass to smooth and compact the crust. Prick the bottom of the dough with a fork all over, around 5 times.
4. Bake the crust in the oven for about 25 to 30 minutes, until it looks puffed and set, and turns golden brown along the edges. Remove from the oven and let cool completely.

5. For the chocolate layer, place the finely chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream, salt and vanilla extract over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered, and let sit for 2 minutes. Stir until the chocolate is completely melted and the mixture is smooth. (If there are any chunks of chocolate leftover, it is likely due to not being chopped finely enough; simply reheat in a microwave-safe bowl for 15 second increments until completely melted.) You now have ganache. Allow the ganache to cool slightly, for about 10 minutes.

6. Once the shortbread crust has cooled, carefully remove it from the tart pan, and pour the ganache over the bottom, spreading evenly. Set in the refrigerator for 30 minutes for the ganache layer to set.
7. Once the chocolate layer has firmed up slightly, spread an even layer of apricot jam over the chocolate layer. Place it back in the fridge for at least 2 hours until fully set.
8. Dust the top with powdered sugar and serve.