Black Forest Truffle Tart
15 oreo cookies, finely crushed
4 Tbsp. butter, melted
1 1/2 c. heavy cream
12 oz. chocolate chips (I used milk chocolate to cut the richness a bit)
2 c. cherry pie filling
Combine crushed cookies with melted butter until well coated. Press firmly into a 9" tart pan or pie plate. Set aside. (I put mine in the fridge to firm up.)
In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave for one minute on high, then whisk or stir with a fork. The chocolate chips should melt into the cream, creating a smooth chocolatey liquid. If needed, microwave longer in 30-second intervals, stirring after each, until a smooth consistency can be reached. Place cream mixture (ganache) and your whisk in the fridge. Every fifteen minutes or so, open up the fridge and give it a stir. After 45 minutes to an hour, the mixture should start to thicken and be cool throughout.
At this point, transfer the ganache mixture to the bowl of your stand mixer. Using the wire whip attachment, whip until light in color and fluffy. (Note: This will not take very long at all. Don't over-whip -- this will make butter.) Gently spread in prepared tart pan or pie plate. Top with cherry pie filling and refrigerate 30 minutes, or until ready to serve.
We didn't feel it needed any whipped cream, but if you want some, I can support that decision. Vanilla ice cream might be good, too. (I also drizzled mine with chocolate syrup [Hersheys], so if you have some on hand, go ahead. I think it added a little flair.)