RUBY CHOCOLATE TART (NO-BAKE)

Directions

1. Let's make the crust first. Melt the butter in the microwave or a small saucepan and set aside.
2. In a food processor (see note below), pulse the cookies until you get fine crumbs. Pour melted butter into the processor and pulse until combine. The crumbs will resemble wet sand.
3. Pour crumbs into a clean 9-inch tart pan a with removable bottom. Firmly press the crumbs into the pan and up the sides. I like to use the bottom of a measuring cup to help pack it in.
4. Place the tart in the freezer to firm up. While it's chillin', let's make the fillin'!
5. Next let's make the the ruby chocolate ganache. Roughly chop the ruby chocolate bars into small pieces and set aside. If you are using small ruby chips, you may skip this step.
6. Heat cream in a small saucepan over medium heat until you see small bubbles. Careful not to over boil.
7. Pour hot cream over chopped chocolate and let it sit for a few minutes. Make sure to submerge the chocolate. Stir until smooth.
8. Remove the tart pan from the freezer and fill with the ruby ganache.
9. Refrigerate uncovered for at least 1 hour. Remove the tart from the pan and garnish with berries if you wish. Enjoy!