Dessert in 1 Pan with Berries in 35 Min

Instructions:

1. Preheat your oven to 350°F (180°C). Note: A properly calibrated oven ensures the crust sets without burning.
2. Pulse the 300g chocolate sandwich cookies in a food processor until they look like fine soil.
3. Stir in the 115g melted butter and 0.5 tsp sea salt until the mixture feels like wet sand.
4. Press the mixture into your 9 inch pan, moving from the center up to the edges. Press firmly until the base is compacted and even.
5. Bake the crust for 15 minutes. Check for a deep, toasty cocoa aroma. <small>Note: This heat sets the sugar, preventing a crumbly mess later.</small>
6. Let the crust cool completely on a wire rack before adding the filling.
7. Place the 450g chopped dark chocolate in a glass bowl with the 0.5 tsp espresso powder and 1 tsp vanilla bean paste.
8. Heat the 350ml heavy cream in your saucepan over medium heat until small bubbles form around the edges. Do not let it reach a rolling boil.
9. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. <small>Note: This allows the heat to penetrate the cocoa solids evenly.</small>
10. Whisk gently in small circles from the center outward until the mixture is glossy and uniform.
11. Pour the ganache into the cooled crust, smoothing it out with a spatula.
12. Arrange the 150g raspberries, 100g blueberries, and 100g blackberries on top. I like to start with the larger berries and fill the gaps with the smaller ones for that Multiple Desserts One Tray aesthetic.
13. Chill in the refrigerator for at least 2 hours (preferably 4) until the center is firm to a light touch.
14. Garnish with fresh mint and a tiny sprinkle of sea salt before serving.