For the Crust

1. Place the 6 ounces of chocolate graham crackers and the 2 tsp of granulated sugar in the bowl of a food processor. Pulse until graham crackers are finely ground.
2. In a saucepan on medium heat or in a microwave safe bowl, melt the 6 Tsbp of unsalted butter.
3. Add the butter to the food processor and pulse until well combined.
4. Pour the graham cracker mixture into a 13in x 3.5 in removable bottom tart pan.
5. Using your fingers and the back of a metal serving spoon, press the graham cracker mixture tightly into the tart pan, ensuring it goes up the sides all the way to the edge and making sure the thickness is as even as possible.
6. Place the tart pan in the freezer to set the crust while you make the tart filling. Freeze for at least 10 to 15 minutes to set.

For the Tart Filling

1. In a small saucepan on medium heat, heat the heavy cream until it bubbles around the edges but is not boiling, about 5 minutes.
2. Add the 8 ounces of Ruby Chocolate to the hot cream and remove from heat.
3. Using a rubber scraper, stir the cream and the ruby chocolate until well blended and the cream is fully incorporated with the chocolate.
4. Remove the tart pan from the freezer. Pour the tart filling into the pan over the crust.
5. Using the rubber scraper, carefully spread the ruby chocolate filling evenly in the pan, and use the rubber scraper to smooth the top.
6. Refrigerate at least 4 hours to set. When the tart is set, carefully push on the bottom of the tart pan to remove the bottom plate from the top part of the pan, and slice into 8 pieces. Can be served with whipped cream or optional chocolate drizzle (instructions below).

Optional Chocolate Drizzle

1. Melt 1 Tbsp Unsalted Butter in a small bowl.
2. Add 1/4 cup dark chocolate chips or chopped bar and stir with a small spoon.
3. Scoop a small amount of the chocolate onto the small spoon, and using a back and forth motion, quickly move the spoon back and forth over the top of the tart, creating a drizzle.