Preheat oven to 375 degrees
For the Crust:
2 cups chocolate or regular graham cracker crumbs, finely crushed
1 1/2 cups chocolate sandwich cookies (white centers removed) crushed finely
1/4 cup granulated sugar
1 stick unsalted butter, melted
In a food processor, finely ground your graham crackers, making enough to measure out 2 cups. Pour into bowl, then crush your chocolate cookies in food processor, and pour into same bowl with your graham crackers. Add sugar and melted butter and mix until well blended. Press mixture evenly into a 9 inch pie plate or tart pan, making sure to press down the crumbs. Place into a 375 degree oven and bake for 15 minutes or until done. Take out of oven and let cool completely.
1/2 cup water
2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche
Place 1/2 cup water in a large saucepan(this is an important step for even heating). Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes, but this can vary greatly. Important not to stir this mixture, be sure to swirl pan. Once the caramel has reached a nice brown color, take off heat. Add the butter, cream, and creme fraiche being very careful because it will bubble and steam when added. You need to protect your hands and face from getting burned from the steam. I like to use a hot pad that covers your hand when I’m pouring into the hot sugar syrup. Whisk this mixture until smooth. Set aside and let it cool somewhat. Caramel can be tricky to make, if your sugar begins to smell burnt, you have over cooked the mixture; start over. I know it has taken me a few attempts to get caramel right, so don’t be discouraged if the first time doesn’t work. When caramel has cooled, pour into pie shell and let cool completely.
Chocolate ganache glaze:
1/2 cup heavy cream
3 1/2 ounces bittersweet chocolate, chopped
In a small saucepan, bring cream to boil. Place chopped chocolate in a bowl. Pour hot cream over the chocolate and let stand for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over the tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle Fleur de sel lightly over the top. In this picture I used left over cookie crumbs on top, but I have also used toasted pecans!