You will need
4 Tablespoons butter plus enough butter to grease the pan (room temp)
9 chocolate graham crackers (the whole piece, not halves)
3/4 cup heavy cream
1/4 cup honey
12 oz chocolate chips
1 Tablespoon Cinnamon
1 teaspoon vanilla
1 Tablespoon espresso powder
1/2 Tablespoon chili powder
1 Tablespoon vanilla Cognac (ok, if you didn't want to splurge on this you could leave it out, but oh my does it make this tart incredible)
The how to
Heat oven to 350 degrees F
Butter bottom and sides of a 9 inch springform pan
Place chocolate graham crackers in the food processor- mix till crackers are fine crumbs. Add butter and pulse until it's all mixed together. Press the crumb mixture in the bottom of the pan and bake for 12 minutes. Cool to room temperature.
While crust is cooling, in a small saucepan, whisk together cream and honey over low heat till combined. Place chocolate chips, cinnamon, vanilla, chili powder, espresso powder and cognac in another bowl. Pour the hot cream mixture over and stir until the chips are melted and mixture is smooth. Pour over crumb crust and refrigerate overnight.
The next day loosen tart from pan with a knife and place on serving plate. Cut into wedges and serve well chilled!!!!