Preheat oven to 350 degrees Fahrenheit.

Finely crush cookies. Add margarine and mix until incorporated. Press into the bottom and up the sides of a nine-inch tart pan or mini pans. Bake for 10 minutes or until firm. Cool.

In a small pot, bring whip to a low boil. Shut the flame and add chopped chocolate. Let sit for one to two minutes, then mix until smooth. Quickly add eggs, vanilla extract, and salt.

Pour filling into crust and bake for 25 minutes for a nine-inch tart or 20 minutes for mini tarts, until the outer part is set but the middle is still a bit wobbly. Cool completely.

In a small pot, bring whip to a low boil. Add chocolate and let sit for a minute before mixing. Add corn syrup and water and mix until smooth.

Pour over cooled tart. Tilt the tart so that the glaze covers the whole top.

Cool completely. Refrigerate until ready to serve.