Crush the cookies in a zipper top bag or pulse until finely crushed in a food processor. Mix the melted butter in with a fork and press into a pie plate or removable bottom tart pan. Place in the refrigerator while preparing the filling.

Place heavy cream and chocolate chips into a microwave safe bowl. Microwave on high for one minute. Leave in the microwave with the door shut for five minutes afterward. Remove the bowl and whisk until smooth and shiny. It will go through a very raggedy-looking stage where you will think I’ve steered you wrong. Keep whisking in a circle. I promise it’ll all work out. When it becomes shiny and smooth, put the bowl and whisk in the refrigerator. Remove the bowl from the refrigerator every fifteen minutes and give it a good stir with the whisk. After about forty five minutes to an hour, you’ll feel the ganache beginning to thicken up. It should be cool to the touch all the way through.

Scrape the contents into the bowl of your stand mixer. (Alternately, you can use a hand-mixer or whisk the tar out of it by hand, but that’s rather defeating the purpose of not getting sweaty in the kitchen. Dontcha think?) Turn the mixer on high and go just until the ganache starts becoming fluffy and thickened. If you go beyond this stage, you will have made what is effectively chocolate butter. Mind you, that’s not necessarily a problem, but it’s not what we’re shooting for here.

Use a rubber spatula to transfer the contents to your pie crust and smooth the top. Spread the pie filling over the top of the ganache and chill the pie until the ganache is set up. This will take about thirty minutes.

Slice into thin wedges and serve, if desired, with whipped cream. Normally I’m an all-whipped-cream-all-the-time gal, but this tart brings out my purist tendencies. My inner pastry chef is begging for a word with you. She says if you want to get the fullest flavor from your tart you will leave the slices on the plates for at least ten minutes prior to serving. I say she’s nuts. Eat it cold!