Chocolate Cherry Tart

This is a little something I just threw together. Nothing fancy, very simple... but will impress people. I wasn't even going to post it, but then was encouraged to do so after I was told how good it was. Sometimes "simple" just works!
Enjoy!

Chocolate Cherry Tart

For the crust:

• 125 g (1/2 cup) butter, softened
• 2/3 cup sugar
• 1/3 cup cocoa powder
• 1 egg yolk
• 2 tsp vanilla
• 1 cup flour, sifted
  

For the filling:

• two cups pitted cherries (fresh, canned or tined)
• 3 cups of dark chocolate chips
• 1/3 cup whole milk

1. Preheat oven to 180 C (355 F.) Lightly grease sides of a 25cm fluted tart tin with butter.
2. To make the base of the tart, put butter and sugar in the bowl of an electric mixer and beat on high until fluffy. Add cocoa and beat on low until combined. Add egg yolk and vanilla and mix until just combined. Remove bowl from mixer and and add flour, mixing by hand until dough comes together. Press the dough firmly into the bottom and sides of the tin. Prick the bottom with a fork evenly around the base and centre. Refrigerate for 10 mins or until firm.
3. Bake in the oven for 20 mins or until firm to the touch. Set aside and cool for at least 30 mins.
4. Spread cherries evenly in cooled tart shell.
5. To make chocolate ganache, place milk in a medium sauce pan. Heat until tiny bubbles start to form, just before it boils. Remove from heat and add dark chocolate to milk without stirring. Let stand for 2 mins, then with a whisk, stir until smooth.
6. Pour chocolate ganache evenly over cherries. Gently shake tart to ensure even coverage. Refrigerate for at least one hour to set.