Cookies and Cream Tart with Chocolate Ganache

I can honestly say that this might be one of the best (and easiest) desserts you've ever had. There are three layers of decadence: 
  1. Chocolate tart shell that's reminiscent of chocolate shortbread. What's not to love about that?
  2. Cookies-and-cream filling that blends Double Stuff Oreos and sweetened condensed milk; you can imagine how insane that layer is. 
  3. Chocolate ganache topping, a creamy and smooth blend of melted semi-sweet chocolate and heavy cream that firms up as it cools. The ganache also makes a beautiful glaze. 
I could have stopped with the tart shell and been happy. Or eaten the filling with a spoon. Or slurped up the ganache before it firmed up. That's how incredible each layer is. Put them together and, well, it's what culinary dreams of made of. 

Cookies and Cream Tart with Chocolate Ganache

For the crust: 
3/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 cup unsweetened cocoa
1/2 cup unsalted butter, softened
For the filling: 
12 Double Stuff Oreo cookies
3/4 cup sweetened condensed milk
For the ganache: 
1 cup semi-sweet chocolate chips
1 cup heavy cream

To make the crust, preheat the oven to 350 degrees.
In a food processor, combine the flour, sugar, cocoa, and butter. Process until the mixture is well blended and starts to come together (it will look like fine crumbs, but you can squeeze them together with your hand).
Pour the mixture into a 9-inch removable bottom tart pan and press into the bottom and up the sides. Prick all over with a fork. It will look like this:
Bake for 18 to 20 minutes, until the tart looks "dry" and is firm to the touch.
Cool on a rack for 5 minutes.
To make the filling, process the Oreos on a food processor until finely chopped. Add the sweetened condensed milk and process until blended and smooth.
Pour the filling over the crust and smooth the surface. It will look like this:
To make the ganache, place the chocolate chips in a large bowl and set aside. Heat the heavy cream in a small saucepan over medium heat just until bubbles start to appear. Pour the cream over the chocolate chips. Don't stir, just let the mixture stand for 10 minutes (why not stir? because it cools the mixture too quickly and the ganache will be grainy).
After 10 minutes, stir until blended and smooth, making sure to incorporate the chocolate from the bottom of the bowl. Pour the ganache over the filling, just until you reach the top (you may have 1/3 cup or so leftover - chill that and eat it with a spoon on another day). Look how glossy it is! That's my reflection - and the light fixture!
Chill until set, about 1 hour.

Serves 8-10