Dark Chocolate Sea Salt Tart

Crust:
2 In the bowl of a food processor, combine your chocolate sandwich cookies, melted dark chocolate, melted butter, and sea salt. Blend until the mixture becomes sandy and holds together when pressed.
12 Press the mixture evenly across the bottom and up the sides of a 10-inch tart pan with a removable bottom. Use the bottom of a measuring cup to smooth it into an even layer.
13 Place the tart shell in the refrigerator for 1 to 2 hours to firm up.
Filling
4 Add the chopped chocolate and ground coffee to a heatproof bowl. Set aside while you prepare the cream mixture.
5 In a small saucepan, heat the heavy cream over medium heat until it just starts to bubble around the edges—don’t let it boil.
14 Pour the hot cream over the chocolate and cover the bowl. Let it sit undisturbed for 4 to 5 minutes.
15 Stir gently with a wooden spoon or spatula until smooth. Add room-temperature butter, vanilla extract, and sea salt, and stir until fully incorporated.
6 Pour the chocolate filling into the chilled tart crust. Smooth out the top with a spatula and refrigerate for at least 4 hours, or until set.
Ganache
8 Place your chopped dark chocolate into a clean heatproof bowl.
16 Heat the heavy whipping cream in a small saucepan over medium-low heat. Once it starts to gently simmer, remove from heat and pour over the chocolate.
17 Let the mixture sit for 4 to 5 minutes before stirring. Stir until glossy and smooth.
18 Let it cool slightly, then pour ganache over the chilled tart filling in an even layer.
9 Top with berries, pomegranate seeds, or sugared cranberries. Refrigerate until serving.