FOR THE CRUST:

Toss melted butter and crushed cookies together until moistened and push into 12-inch removable-bottom tart pan. Par-bake for 10 minutes, until set and smelling like chocolate!

Let crust cool while making caramel.

FOR THE CARAMEL:

Whisk to combine, set over high heat on stove, and leave alone until it boils and turns dark amber in color.

Meanwhile, combine in a bowl:

When caramel mixture is amber, remove from stove and add butter, heavy cream, and sour cream (being very careful to avoid steam burns). Whisk everything together until smooth and butter is completely melted, pour into cooled crusts, and refrigerate until set (2 hours).

When cooled, top with chocolate ganache:

Heat heavy cream until almost boiling then pour over chocolate in heat-resistant bowl to melt. Once melted together, pour ganache over top of caramel tart.

Cool for 2 hours to set ganache. Top with chunky sea salt right before serving!