Berry Ganache Tart As Seen In Taste Magazine

Preheat the oven to 190C.  Scrape the white filling out of the individual cookie crumbs if you are using Oreo cookie crumbs and blend the chocolate cookies in a food processor until you have 2 cups of chocolate cookie crumbs.  Mix the chocolate cookies crumbs together with the melted butter, ensuring that the butter doesn’t clump together in patches.  Press the cookie crust into the bottom and up the sides of an 8 inch tart pan with fluted sides and a removable bottom. Bake for 10 to 12 minutes at 190C. Let the tart base complete cool before moving onto the next step. Place the chopped chocolate in a large glass bowl.  Add the whipping cream to a small pan. Bring the whipping cream to a bare simmer over a heated stove.  Pour the heated whipping cream over the chocolate and gently stir with a spatula until the chocolate completely melts. Stir in the softened butter and raspberry liquor to the chocolate mixture.  Pour the chocolate mixture into the cooled tart. Refrigerate the tart for 5 hours or until it has set. Once the tart set, decorate the top of the tart as you wish.