• Preheat oven to 350 F.

To make the crust

• In a food processor pulse the oreos or graham crackers on high until finely ground. Add butter and pulse until mixed.
• Press mixture into bottom of a 9 inch tart pan, flattening it on the bottom and pressing up the sides all the way up.
• Bake for about 7 minutes, to solidify the crust. Allow to cool completely before making first layer of ganache. (Once it gets to room temp I like to put mine in the fridge so when the first ganache hits it, it solidifies quickly).

To make the filling

• We’ll make the layers separately and in order from bottom to top, allowing each to cool in the shell until firm (about 20 minutes) and then make the next.
• I started with the milk chocolate but you can choose which order you prefer: chop until you have pieces that are no bigger than a chocolate chip. Scrape the chocolate into a bowl.
• In a saucepan, heat the heavy cream until it starts to steam and just bubbles on the edges, around 180 F. Pour the hot heavy cream over the chocolate and stir gently. Let sit for a couple of minutes and then stir, stir, stir until you have a smooth and glossy ganache (for the white chocolate add a pinch of salt and a dash of vanilla to the ganache). Pour into the cooled tart shell, smoothing it out into an even layer. Set in the fridge for about 20 minutes to firm up. Then repeat the steps with the next two chocolates.
• The dark chocolate and white chocolate might be a little harder to melt than the milk chocolate. If you are finding the chocolate isn’t melting, bring a pot of water to a simmer then take it off the heat. Set the bowl of ganache over it and allow the steam to gently warm the ganache as you stir until it’s smooth.
• Store in the fridge, uncovered.