1. Prepare the Pastry Dough:
   • In a large bowl, whisk together flour and salt. Add the cubed butter and use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
2. Roll Out the Dough:
   • On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Press into a 9-inch tart pan, trimming any excess. Prick the bottom with a fork, and chill for 30 minutes.
3. Bake the Tart Shell:
   • Preheat oven to 375°F (190°C). Line the tart shell with parchment paper, fill with pie weights, and bake for 20 minutes. Remove the weights and parchment, and bake for another 10 minutes until golden. Let cool.
4. Make the Fudge Filling:
   • In a medium saucepan, heat the cream until it just begins to simmer. Remove from heat and stir in the chocolate until melted and smooth. Add sugar, sea salt, and vanilla, stirring until well combined.
5. Assemble and Chill:
   • Pour the fudge filling into the cooled tart shell. Chill in the refrigerator for at least 2 hours, or until set.
6. Serve:
   • Serve chilled. Optional: garnish with whipped cream, fresh berries, or a dusting of powdered sugar.

Notes

• For a gluten-free tart, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
• The tart can be stored in the refrigerator for up to 3 days.