Preheat your oven to 350°F (175°C). Place your pre-made tart crust into a tart pan and bake it for about 10 minutes or until lightly golden. Allow it to cool completely.

In a small saucepan over medium heat, combine the heavy cream, sugar, and a pinch of salt. Stir gently until the mixture just begins to simmer—don't let it boil!

Once the cream is heated, promptly remove it from the heat and add the chopped dark chocolate and espresso. Let it sit for a few minutes to allow the chocolate to melt.

Using a whisk or spatula, stir the ganache mixture until it is entirely smooth and glossy.

Pour the ganache into the cooled tart crust, smoothing the top with a spatula if necessary. Cover it with plastic wrap and let it chill in the refrigerator for at least 2 hours or until set.

Once set, slice your Espresso Ganache Tart and serve it with a dollop of whipped cream or a sprinkle of cocoa powder.