Coat a 23cm/9in tart pan with a removable base with non-stick cooking spray.
Combine all ingredients in a bowl until mixture comes together.
Press the crust mixture evenly over the base and sides using the back of a spoon to help you.
To prepare filling
Heat the cream until it bubbles (you can do this in the microwave for 1-½ minutes).
Add the chocolate to the cream and allow to sit for 3 or 4 minutes.
Take a whisk and start slowly mixing the cream and chocolate until it is smooth and well combined.
If the mixture is still hot, cool a little so that the eggs don't scramble.
Add the eggs and salt. Whisk to combine.
Tap the bowl on the bench to bring the air bubble to the surface.
Pour this mixture into your prepared tart pan.
Carefully transfer to your hot oven and bake undisturbed for 20 minutes.
Allow the tart to cool for about 15 minutes then transfer to the refrigerator to cool completely.
To prepare the ganache topping
Heat the cream (again you can do this in the microwave) add the chocolate and sugar and allow to sit for a few minutes.
Whisk to combine until smooth
Pour this delicious mixture all over the top of the tart.
Don't use anything to spread it. Just tip the tart around to spread the topping. This will result in a mirror like finish. Return to the refrigerator until ready to serve. Return to room temperature for maximum flavour.
For the cookie crumbsYou can use whatever is lurking in the pantry - savoiardi, amaretti and some plain sweet cookies all whizzed in the food processor)Can this tart be made in advance?Make crumb crust and bake with the filling the day before. Then on the day of serving, top with the ganache topping. If you have leftovers, keep well covered in the fridge for 4-5 days.