Instructions

1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into a tart pan.
2. Bake crust for 10 minutes, then remove and let cool completely.
3. Heat heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
4. In a separate bowl, whisk eggs, vanilla extract, and salt until blended.
5. Slowly pour the warm chocolate mixture into the eggs, whisking constantly to combine.
6. Pour the filling into the cooled crust. Bake for 20–25 minutes, until the filling is set but slightly jiggly in the center.
7. Remove from oven and cool completely at room temperature, then chill if desired.
8. For the espresso whipped cream: dissolve gelatin in warm water, then stir in espresso powder.
9. Whip the cold heavy cream and powdered sugar to soft peaks. Gradually add the gelatin-espresso mixture and continue whipping until stiff peaks form.
10. Spread or pipe the espresso whipped cream over the cooled tart just before serving.