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For the crust:
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1. Preheat your oven to 350 F.
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2. In a food processor, pulse the graham crackers until crushed.
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3. Add the salt salt and pulse until combined.
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4. In a glass measuring cup, melt the butter and coconut oil together (heat in the microwave in 20 second increments until melted).
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5. Pour half the melted butter/coconut oil mixture into the crumbs and pulse until combined. Scrape the bottom of the food processor.
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6. Add the remaining butter/coconut oil and pulse until combined.
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7. Pour the crust mixture into the tart pan. Press firmly into the bottom and up the sides of the tart pan. To get firm edges, I press two of my fingers into the flutes all the way around the pan. It's a little time consuming, but it works!
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8. Bake the crust for 10 minutes until it is firm.
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9. Remove from oven and set aside. Don't turn off the oven.
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For the filling:
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1. In a heat proof bowl, sprinkle the espresso powder over the chocolate pieces.
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2. Bring the cream to a boil in a saucepan over medium heat then remove from heat.
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3. In a small bowl whisk together the eggs, vanilla, and salt.
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4. Pour the hot cream over the chocolate. Whisk until melted and combined.
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5. Add the egg mixture and whisk until combined.
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6. Pour into the baked crust.
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7. Bake at 350 F for 20 minutes until the edges are set but the middle still wiggles a bit.
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8. Remove from oven and let it cool for about 20 minutes until room temperature. You can also cool the tart in the freezer for about 10 minutes.
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For the glaze:
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1. Place the chocolate and the corn syrup in a heat proof bowl.
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2. Bring the cream to a boil.
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3. Pour the hot cream over the chocolate and corn syrup. Whisk together until combined.
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4. Add the water and whisk until thoroughly combined. Try not to incorporate too many air bubbles into the chocolate.
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5. Pour the glaze in the middle of the cooled tart. Rotate the tart in a circle to spread the glaze around. You can also use an offset spatula to spread the glaze.
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6. Allow the tart to cool and set for approximately 1 hour.
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7. Slice into thin slices and serve!
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Recipe adapted from Epicurious.
