Preparation

• In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly coated.
• Firmly press the mixture into the bottom and up the sides of a 9-inch tart pan.
• Place the crust in the refrigerator to set while you prepare the filling.
• In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat just before boiling.
• Add the chopped semi-sweet chocolate to the hot cream and let it sit for about 2-3 minutes.
• Whisk the mixture until smooth and fully combined, then stir in the powdered sugar, vanilla extract, and a pinch of salt.
• Remove the crust from the refrigerator and pour the chocolate filling into the crust, spreading it evenly.
• Cover the tart with plastic wrap and place it in the refrigerator for at least 4 hours, or until set.
• Top the tart with whipped cream, chocolate shavings, and fresh berries if desired.
• Slice the tart and serve chilled.