2cupssemisweet or dark chocolate chips(12 ounce bag)
Mixed berries of choice, optional
powdered sugar for dusting, optional
Place Oreos into a food processor and blend until mixture resembles fine crumbs. Pour melted butter over the crushed cookies. Pulse until the butter is evenly distributed.
Press cookie mixture evenly into the bottom and sides of a tart pan with removable sides. Use the back of a measuring cup and your fingers. Place in fridge or freezer while you prepare the filling.
Place chocolate chips in a medium sized bowl. In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and pour warm cream over chocolate chips. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate.
Pour the ganache filling over the crust and return it to the fridge. Refrigerate for at least 3 hours or overnight.
Before serving, pop out the sides of the tart pan and place tart on a decorative flat plate. Top with berries and sprinkle with powdered sugar. Cut into 12 small slices and serve!
Use a measuring cup with straight sides to press the Oreos into the tart pan. You can use your hands, but a measuring cup will yield a really pretty result and it makes it way easier.
Don't boil the cream! When it starts to form tiny bubbles around the edges of the pan, it's hot enough.
Don't stir the ganache for two minutes after pouring the cream over the chocolate. I know, it's SO tempting to stir it early and watch the magic happen as it transforms into ganache, but waiting will give you a better result with less frustration.
Add berries immediately before serving and make sure they aren't wet. The water/juice from the berries discolors the ganache. It will taste and look better if you wait until just before serving.