Place the cookie crumbs and salt in a large bowl and whisk to combine. Pour the melted butter over top and stir until the mixture resembles wet sand.

Melt the chocolate until the butter is fully integrated. Set aside to cool slightly. Beat the eggs lightly. Add the cream, sugar, vanilla extract, and salt. Whisk to combine.

Slowly stream in the melted chocolate into the cream mixture. Keep whisking until the mixture is smooth and glossy. Whisk in the Chambord

pour the mixture into the cooled crust. Return the tart to the oven and bake for 20-25 minutes or until the edges are set.

Whisk the cream on high until it begins to thicken. Turn the mixer off and add half of the sugar/cocoa mixture. Once well-integrated, repeat with the remaining sugar/cocoa mixture.

Top the tart and decorate the surface with bourbon-soaked cherries and gooseberries. Serve immediately or chill until ready to serve.