Crush the cookies to fine crumbs in a food processor or in a plastic bag, using a rolling pin. Add the melted butter and mix until well combined. Press the mixture to the bottom and the sides of 4 mini tart tins (about 4-5 inch diameter).
Break the chocolate and place it in a heatproof bowl. Heat the cream to the point of simmering and then pour it over the chocolate. Wait about 10 minutes so that the chocolate melts and then start whisking, until the mixture becomes homogeneous. Pour the ganache on top of the crust. Refrigerate the tarts for 4-5 hours without covering them.
Decorate with fresh fruit and sprinkle with sea salt before serving.
The quantity of the chocolate can be increased with about 1 oz for a thicker ganache or decreased with the same quantity if you prefer the filling creamier and less solid.
You can make a large tart instead of mini tarts. The listed ingredients would make a 7 inch/ 18 cm tart. If you have a different size tin, use this calculator to calculate the ingredients.
To make a vegan tart use coconut cream instead of heavy cream, coconut oil instead of butter and make sure the chocolate is vegan.