Chocolate Espresso Tart

Chocolate Espresso Tart

Combine chococlate graham cracker crumbs, butter, and sugar and press into a tart pan.

Use a 1/3 measuring cup to compact it tightly, then bake.

Combine hot cream with dark chocolate.

Mix slowly until the mixture comes together.

Finished, silky ganache.

Pour the ganache into the baked tart crust, then chill to set.

Add espresso powder to fresh whipped cream, and top the pie.

Enjoy the tart at room temperature so the ganache softens to a silky smooth texture.