No-bake chocolate tart

Ingredients:

Cake

• 1 package (400 gr.) chocolate sandwich cookies, such as Oreos
• 110 g salted butter, melted
• Special equipment: 27.5cm diameter fluted tart pan with removable bottom.

Ganache

• 1.5 cups heavy cream
• 3 tablespoons salted butter
• 340 g dark chocolate, chopped
• 340 g milk chocolate, chopped

Chocolate shavings for decoration

• 100 g of white chocolate
• 2 tsp. coconut oil

Preparation:

1. Cake:
   
   Place the cookies in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse. Press the mixture into the bottom of a 27.5 cm fluted tart pan and press evenly with the bottom of a measuring cup to create an even crust on the bottom and sides. Freeze for 15 minutes to set.
2. Ganache:
   
   Combine the cream and butter in a saucepan and heat until the mixture begins to bubble.
   
   Place the dark and milk chocolate in a bowl and pour in the hot cream and butter. Stir until the chocolate melts and forms a smooth mixture, then pour the ganal into the chilled tart shell. Refrigerate the tart overnight until completely set.
3. Chocolate shavings for decoration:
   
   Place the white chocolate and coconut oil in a bowl and place over a pan of simmering water until the chocolate melts; stir. Pour the mixture onto the back of an inverted, clean baking sheet and spread it into a very thin layer using an offset spatula or knife. Freeze until completely set, about 2 minutes. To check if the glaze is set, press it with your fingertip; it should leave a slight impression, not an indentation.
4. Using a sharp spatula, scrape the chocolate from the bottom of the pan into swirls (or large shavings). Remove the tart from the pan and decorate with the swirls.