No-Bake Strawberry Chocolate Ganache Tart with Chocolate Cookie Crust
Chocolate Cookie Crust:
1 package Sandwich Creme Cookies
1/2 cup unsalted butter, melted
12 oz. Semi-Sweet and/or Bittersweet Chocolate
1 1/2 Cups Heavy Cream
To Make Crust:
Add cookies (including the cream filling) to bowl of a food processor and pulse until fine crumbs. Transfer crumbs to a medium bowl, add melted butter and mix until well combined. Press the mixture onto the bottom and up the sides of an 11 -inch tart pan. Tip: Use the sides and bottom of a measuring cup to press crumbs evenly into sides and along bottom of tart pan. Place crust in the refrigerator to firm for 1 hour before adding filling.
To Make Ganache filling:
Coarsely chop chocolate and place in a heat proof bowl. In a small saucepan, bring cream just to a boil over medium-high heat. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and chocolate is melted and shiny. Pour filling into prepared cookie crust. Place in fridge until set, about 4 - 6 hours or overnight.
When ganache is set, top chocolate tart with strawberries, chocolate shavings, salted caramel or flaky sea salt if desired.
Note: Add sliced strawberries just prior to serving as cut strawberries will weep onto surface of ganache filling.