• Lightly grease a 9 inch tart pan with vegetable oil.

For The Cookie Crust

• Place the 28 sandwich cookies in a zip top bag and seal it shut.

  Crush the cookies with the flat side of a mallet or a rolling pin until they have a sand like consistency. Set aside.

  You do not need to remove the cream from the cookies.
• In a microwave safe medium bowl, melt the 6 tablespoons of butter or vegan baking stick in 20 seconds increments until completely melted.
• Pour the crushed cookies into the melted butter and stir with a spoon to combine.
• Pour the mixture into the tart pan and press into the bottom and up the sides. I find using a flat bottom of a measuring cup really works well. 
• Pop the cookie crust n the fridge uncovered as you make the filling. 

Make The Ganache

• Place the 12 ounces of chocolate chips in a large heat safe bowl.
• In a small saucepan, bring 1 ¼ cups of heavy cream to a bare simmer over medium-high heat, stirring constantly.
• Immediately pour heavy cream over the chocolate chips and let stand 1 minute. Do not mix yet!
• Cover with plastic and let site one minute.

  After 1 minute, remove the plastic, add in the 1 teaspoon of pure vanilla extract and whisk gently until the chocolate chips melt and mixture is completely silky and smooth. 
• Take your crust out of the fridge and pour the liquid chocolate into the tart pan. Smooth the top with a butter knife, the back of a spoon or a small spatula if need be.
• Pop the tart into the fridge uncovered for at least 1 hour.

  The ganache and crust need time to solidify.