Juan y Andrea’s most popular dessert proves that even the beautiful beachgoers of Ibiza love their chocolate.

Serves 8 to 10

Prep time: 15 minutes

Cook time: 40 minutes + 1 hour for cooling

Preheat oven to 350 degrees.

To make the crust, grind graham crackers in a food processor until super fine. Mix with melted butter and sugar and press into the bottom of a 9-inch round fluted tart pan. Bake for about 10 minutes or until firm. Allow to cook for 20 minutes.

Bring cream to boil and remove from heat immediately. Add chopped chocolate and stir until melted. In a separate bowl, whisk eggs, vanilla and salt. Slowly add the chocolate mixture to the eggs, stirring constantly. The chocolate mixture is warm and if added too quickly it will scramble the eggs.

Pour filling into cooled crust and bake until filling is set, about 20 to 25 minutes. Cool completely in pan on rack for about an hour