Assemble all the biscuits and Instant Coffee powder on a plate.

Crush all the biscuits and add them to a blender.

Blend all the biscuits evenly into a fine powder.

Remove it in a bowl and add melted butter and oil into in and mix it well till it is all combined.

Grease the tart tin with little melted butter and add the biscuit mixture into the bottom of the tin and press it lightly to even it out.

Keep this biscuit tart base it in the fridge to set it for 30 minutes, while we prepare the chocolate ganache filling.

Take a small pan and add butter and sugar in it,

Let it melt, this will take a few seconds.

Keep stirring till Sugar gets caramelized, for approximately 2-3 minutes.

Now add Roasted Pecan Nuts in it and mix it till it is coated with the mixture.

Now Switch off the flame and keep it aside to cool down.

For the Chocolate Ganache filling:

Assemble all the ingredients and start by heating fresh cream.

Once the cream comes to one boil, stir it evenly and switch off the gas.

Now add chocolate chunks and coffee powder into the cream and leave it as it for 5 minutes.

After 5 minutes, mix the chocolate and cream with a whisk till it all the chocolate chunks have melted and it looks satiny and smooth.

Remove the biscuit base from the fridge and pour the chocolate coffee tart filing in it and smooth the top till it is even.

Add caramelized Pecan Nuts on top of the chocolate filling and sprinkle some cocoa powder on it.

Refrigerate for at least 3-4 hours before serving.