In a large bowl combine the finely crushes chocolate graham crackers, sugar, and melted butter. Stir together until well combined.

Place your greased tart pan on a baking sheet and pour the graham cracker mixture into the pan. Use your fingers or the bottom of a glass to firmly pack down the graham cracker crumbs. Use your fingers to press the crumbs into the sides of the pan. Do your best to form and crust that has an even thickness all the way around.

Place the crust in the oven and back for 10 minutes. Remove from oven and let cool for at least 20 minutes before adding the filling.

When your crust is cooled make your filling by pouring the cream in a microwave safe container and cooking for 2-3 minutes or until the cream just begins to boil.

Have you finely chopped chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Then stir the chocolate until it is melted and smooth.

In a small bowl whisk together the eggs, vanilla, and salt. Pour this mixture into the chocolate and stir together until completely mixed.

Pour the filling into the crust and place in the oven (on the baking sheet) to bake for 20-25 minutes. You will know the filling has finished baking when it only wobbles slightly in the center and the outer 2-3 inches don’t wobble at all.

Remove from the oven and let it sit out until completely cooled.

Once the tart is completely cooled (2-3 hours) it is time to make the glaze. Place the chocolate in a bowl and heat the cream in the microwave for 1 minute until it just begins to boil.

Pour the hot cream over the chocolate. Add the corn syrup and warm water and stir until the chocolate glaze is melted and smooth.

Pour the glaze onto the tart and gently move the tart around, tilting it slightly to make the glaze coat the whole top of the tart.

Let the glaze set, approximately 1 hour and serve.