Bittersweet Chocolate Tart

Bittersweet Chocolate Tart  with chocolate wafer crust

I haven't made this yet but found the recipe in email from The Lost Kitchen and will get around to it. 

Ingredients:

FOR THE CRUST:
1 (9oz box) of chocolate wafers, such as Nabisco
1/4 cup sugar
6 tablespoons unsalted butter, melted

FOR THE FILLING:
1 cup bittersweet chocolate chips
1 1/4 cups heavy cream
2 large eggs
1 teaspoon vanilla extract

FOR THE GLAZE:
1/3 cup bittersweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon Maldon salt

Preheat the oven to 350 degrees. 

MAKE THE CRUST: 
In a food processor pulse the chocolate wafers and sugar until well ground (it's ok to have some larger bits of chocolate crumbs). Transfer the wafer mixture to a medium bowl and stir in the melted butter until well incorporated. 

Press the crust mixture into a 9-inch tart pan with a removable bottom. Bake until the crust is set, about 10 minutes. Let cool completely. 

MAKE THE FILLING:
Put the chocolate chips in a large bowl.  

Heat the cream in a small saucepan over medium heat until it just comes to a boil. Pour the cream over the chocolate bits and let the mixture sit for 1 minute to melt. Stir gently until the mixture is smooth. 

In a separate bowl, lightly beat eggs and vanilla. Whisk the egg mixture into the chocolate mixture until smooth, then pour the filling into the cooled tart shell. 

Bake the tart until the edges being to puff and the first ctack appears - the center will still be jiggly - 18to 20 minutes. Let cool completely, until set. 

MAKE THE GLAZE:
Put the chocolate chips in a small bowl. 

In a small saucepan, heat the cream until it simmers gently and then pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Pour over the tart and allow to set, about 20 minutes. Sprinkle with Maldon salt, cut and serve in thin slices.