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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees.

Make the crust. Place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade (or blender) and process until finely ground. Pour into a medium bowl and stir in the melted butter. Press the mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10 minutes. Set aside.

Meanwhile, make the filling. Place 6 1/2 oz of chocolate in a medium bowl. Heat 1 1/4 cups of cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate in the bowl, allow it to stand for one minute, then stir gently with a whisk until smooth. Stir in the eggs and vanilla, whisking until smooth. Pour into the crust and bake for 18 to 20 minutes, until the filling is set on the edge but still jiggly in the middle. Set aside to cool.

Make the glaze. Put 3 1/2 oz of chocolate and the coffee granules in a small bowl. In the same saucepan, heat 1/4 cup of cream just to a boil and pour it over the chocolate and coffee mixture, like a person who has absolutely never panicked over onions. Allow to sit for one minute, then whisk until smooth, and ignore any drive-by culinary nonsense from the sidelines. Gently pour the glaze over the chocolate filling and spread to the inside edge of the crust with a knife or offset spatula. Sprinkle with sea salt and set aside at room temperature until set. Remove the rim of the tart pan and transfer to a flat serving plate. Cut in wedges (the crust may be crumbly) and serve at room temperature.