It all came together beautifully, with a homey mixture of textures and flavors that goes splendidly with coffee, mountains, and old friends. Only caveat is that the crust was a bit tough after sitting in the fridge, so I'd try a more tender shortcrust next time.
crust (layer 0):
1.5 c flour
1/2 c powdered sugar
1 stick + 1 T cold butter, cut into small pieces
1 egg yolk (white reserved for layer 3)
Pulse together flour and sugar in the food processor. Add the butter and pulse to cut in. Add the egg yolk and pulse until it forms a dough. Press into the bottom and sides of a 9" springform pan, line with buttered foil, and freeze for 30-45 min. Bake at 375F for 30 min. Remove the foil and let cool while you make layer 1.
ganache (layer 1):
1/4 c cream
4 oz chopped dark chocolate (10 squares TJs pound plus)
Bring cream to a simmer over medium heat. Turn off the heat and stir in the chocolate until smooth. Spread evenly on the base of the pie crust. Place in the freezer to set while you make layers 2 and 3.
fruit (layer 2):
3 stalks rhubarb, sliced 1/4"
2 T sugar
Toss the rhubarb with the sugar, and set aside to macerate while you make layer 3.
flapjack (layer 3):
3/4 c brown sugar
5 T butter, melted
1/2 t cardamom
1/2 t salt
1 c golden syrup
1 T whiskey
2 t vinegar (white or cider)
3 eggs + 1 egg white (reserved from crust)