Preheat the oven to 350°F. In a medium bowl, stir together the wafer crumbs, butter, and sugar until moistened. Press evenly onto the bottom and up the sides of a a 9-inch fluted tart pan with removable bottom. Place the tart pan on a baking sheet and bake until firm, about 10 minutes. Cool on a rack for 15-20 minutes.

In a small saucepan, bring the cream to a boil. Place the chocolate in a medium sized bowl and pour the heavy cream over the chocolate; let stand for 5 minutes. Gently stir the mixture until smooth. In a separate bowl, whisk together the eggs, vanilla, espresso powder, and salt. Stir the egg mixture into the chocolate mixture.

Pour the filling into the cooled crust. Bake until the filling is set about 3 inches from edge, but the center should still be wobbly, about 20-25 minutes. (The filling will continue to set as it cools). Cool completely in the pan on a rack for at least 1 hour.

In a small saucepan, bring the cream to a boil. Add the chocolate and stir until smooth. Stir in the corn syrup and the Kahlúa.

Pour the glaze onto the cooled tart, tilting and rotating so the glaze evenly coats the top. Allow the tart to stand until the glaze is set, about 1 hour. Garnish with rosettes of whipped cream and chocolate covered coffee beans. Enjoy!