In a food processor with a steel blade, put flour, butter, powdered sugar, vanilla and salt and process until a crumbly mixture is obtained.

Add the yolk and continue to process until dough is formed. If the dough does not combine into large lumps, gradually add a little water.

Transfer the dough to a lightly floured work surface, gather with your hands and form into the shape of a disc.

Wrap with plastic wrap and cool in refrigerator for about an hour.

On a floured surface, roll out the dough into a three- to four- millimeter-thick sheet and line a 24-centimeter pie pan, making sure that there is a right angle between the side and the base, to ensure that the edges remain high.

Prick the base of the crust with a fork.

Freeze the crust for about an hour.

Heat oven to 170 degrees Celsius (340 degrees Fahrenheit).

Place a sheet of heat-resistant silicon or crumpled Gefen Parchment Paper on the frozen cold crust and fill with beans or special weights for baking.

Bake like this for 12 to 14 minutes.

Remove the weights and silicon and continue to bake the crust for another 12 to 18 minutes or until it is completely golden. Cool at room temperature.

Break the chocolate into squares and put in a bowl.

Add the cream and salt and melt together in a microwave or in a Bain Marie. Mix well until everything melts and becomes a smooth, shiny ganache.

Pour the ganache into the baked crust and smooth the top.

Cool for two to three hours in the refrigerator until it is completely set.

Decorate with powdered sugar and serve.