one 14-ounce package chocolate sandwich cookies (Oreos)
1 stick (8 tablespoons) salted butter, melted
1 1/2 cups heavy cream
3 tablespoons salted butter
12 ounces dark chocolate, chopped
12 ounces milk chocolate, chopped
Chocolate Curl Garnish –
4 ounces white chocolate
2 teaspoons coconut oil
(special equipment: an 11-inch fluted tart pan with removable bottom)
For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
For the chocolate garnish: Put white chocolate and coconut oil in a bowl and warm until melted. Once melted drizzle over ganache until the bowl is empty.