To Make the Crust:

1. Preheat oven to 350 F. Break up graham crackers into smaller pieces and process to a fine consistency in a food processor. Pulse in sugar and espresso powder. Add cubed butter and pulse until the mixture is crumbly with no chunks/pieces of butter visible. Press into a 9" tart pan, making a packed, even layer of crust. (I had to use a 9 1/2" pyrex pie dish. If you go this route, butter the pie dish.) Bake for 10 minutes, and then cool for 15-20 minutes.

To Make the Filling:

1. Bring 1 1/4 cups heavy cream to a boil by microwaving for about 4 minutes on medium power, stirring briefly every minute. Pour boiling cream over the chopped chocolate in a large bowl. Let sit for 5 minutes. Meanwhile, in a separate bowl, whisk together the eggs, vanilla, and salt. Whisk chocolate and cream together until smooth, and then slowly add egg mixture, whisking in as your pour, until smooth. Pour the filling into the tart and bake at 350 F for another 18-25 minutes, until the edges are set up to 3 inches in but the center of the tart is still wobbly. (If you're unsure about this, I would just recommend not baking any longer than 25 minutes). Let tart cool for 1 hour.

To Make the Glaze:

1. Bring remaining 2 tablespoons heavy cream to a boil by microwaving for 45-50 seconds on medium power. Pour over chopped chocolate in a small bowl and stir until smooth (if possible). Add corn syrup and hot espresso/coffee and continue to stir until the mixture is smooth. Pour over the cooled tart, tilting the pan around as you go to spread the glaze evenly over the entire tart all the way up to the crust. The faster you can get the pan tilting, the easier it will be for the glaze to spread around. Let the tart cool for 1 hour, then serve and enjoy.