Preheat oven to 350 F.

Make the crust: In a bowl mix together the cookie crumbs, melted butter, powdered sugar and fine sea salt. Take half of the mix and press it into the bottom of a 8 or 9 inch tart pan with a removable bottom. Press the rest around the sides. Use the bottom of a rounded cup or measuring cup to pack it in and smooth the crumbs.

Bake the crust for about 7 minutes. Allow to cool to room temperature then set in the freezer.

While the oven is still on, toast your flour: spread it out on a baking pan and cook it at 350 F for 5 minutes.

Make the whipped chocolate cookie dough: Beat together the butter, sugar, vanilla and salt in a stand mixer or with a hand mixer.

Add the flour and cocoa and beat to combine. Taste the batter – add more salt or vanilla if desired (you want it to be strong because the cream will soften the taste).

Add the heavy cream and beat for about 5 minutes, until the mixture is light and fluffy. Fold in the chopped chocolate or chips.

Spread whipped dough into the crust and return it to the freezer.

Melt the chocolate in the microwave in 20 second increments (stirring in between) until mostly melted. With some big chunks still unmelted, stir it with the coconut oil until smooth.

Spread the chocolate over the tart and set it back in the freezer. Once set, sprinkle with sea salt.