This Creamy Dark Chocolate Ganache Tart has a chocolate sandwich cookie crust and is filled with ganache. It takes less than 15 min to make! It's gluten free, nut free, eggless and easily vegan!
Place the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
Pour the mixture into the lightly greased 9 inch tart dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well. Pop the crust in the fridge while you make the ganache.
In a small saucepan set over medium high heat, bring the heavy cream to a bare simmer, whisking the entire time.
Once you see it start to have tiny bubbles around the edges, it's done.
Immediately pour the heavy cream over the chocolate chips and let stand for one minute. DO NOT MIX!
If you mix right away your chips won't melt and your ganache will be chunky!