Chocolate Strawberry Tart

Preheat oven to 350°F.

For the crust, combine honey graham crackers and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated.

Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan. Place tart pan on a foil-lined baking sheet.

Bake crust for 20-22 minutes, until deeply golden and set. Place baking sheet with tart pan on a wire rack and cool crust completely.

For the filling, bring heavy cream almost to a boil in a saucepan over medium-high heat.

Place chopped chocolate in a glass bowl and pour warm cream over chocolate. Cover the bowl with a plate and let stand for 2 minutes, then whisk until smooth.

Whisk in vanilla.

To assemble, pour 1/3 of the chocolate ganache into the cooled tart shell and smooth with an offset spatula.

Add ½ cup of strawberry slices in a single layer. Pour remaining ganache over the strawberry layer, then carefully smooth with an offset spatula.

Chill tart in the refrigerator for 1 ½ hours to set the chocolate. Once chilled, remove the outer ring from the tart pan and use a thin metal spatula to loosen the tart shell from the bottom round.

Top with 1 ½ cups of fresh strawberry slices.