Lightly coat an 11-inch, removable bottom tart pan and set aside.

In a medium-size bowl, using a spatula or wooden spoon, mix the powdered sugar, vanilla, egg yolks and sea salt. Add the cooled butter and mix to a smooth consistency then, add the flour and cornstarch and stir until the dough forms a smooth ball.

 Press about 2/3 of the dough up and around the edge of the prepared tart pan. With the remaining dough make a flat disc and place in the center-bottom of the pan. With your hands and your fingers, press the dough over the entire tart bottom, smoothing with the flat bottom of a measuring cup or flat-bottomed glass.

Prick the bottom and edges of the crust with a fork, place on a baking sheet and transfer to the freezer for 30 minutes.

Preheat the oven to 350F.

Remove the crust from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of foil very tightly up against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.

Bake for 15 minutes. Remove foil and continue to bake uncovered for another 10 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.

Reduce the oven temp to 250°F

Bring cream, espresso powder and salt to a simmer in a saucepan over medium-high heat, stirring to dissolve.

Meanwhile, place the chocolate in a medium-size bowl and pour the hot cream mixture over the chocolate, cover with a lid or plate and allow to sit for 5 minutes to soften. When it has softened, stir to a smooth constancy with a spatula or spoon. Add the butter, one or two pieces at a time and continue to stir until the butter is well incorporated.

Pour the beaten eggs through a fine-mesh strainer into the chocolate mixture and mix well. Add the mint in quarter teaspoon increments, tasting to just barely get a mint flavor.

Pour the chocolate custard into the prepared shortcrust shell, carefully bump the tart pan on the counter several times to remove any air bubbles, and place the tart on a rimmed baking sheet. Transfer to the middle rack of the oven and bake until the outer edge of the filling is set and faint cracks appear on the surface, 30-35 minutes. The filling will be very loose and will appear to be un-cooked, that is just fine, it will firm up as it cools. Remove from the oven, leave the tart on the baking sheet to cool at room temperature. When cool, place in the refrigerator, uncovered until chilled and completely set, 3-4 hours, preferably overnight.

Remove the tart from the refrigerator and let it sit for 30 minutes at room temperature.

In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.

Pour the glaze in the center of the tart, quickly and carefully pick up the tart pan and tilt it to allow the glaze to run to the edge. Continue tilting until the surface of the tart is completely covered. Do not use a spatula to spread the glaze as it will not be smooth. Let the tart sit at room temperature until the glaze is set before transferring to the refrigerator for 2-3 hours.

Before serving, remove the outer rim of the tart pan, slip a thin bladed knife between the crust and metal bottom and slide the tart to a serving plate or cake stand.