For the crust: Melt ½ cup butter. Place Oreos into a food processor and blend until mixture resembles fine crumbs. Pour ½ cup melted butter over the crushed cookies. Pulse until the butter is evenly distributed.

Press cookie mixture evenly into the bottom and sides of a 9-inch tart pan with removable bottom. Use the back of a measuring cup and your fingers. Place in fridge while the filling is being prepared.

For ganache filling: Place chocolate chips in a medium-sized bowl. In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or simmer. Remove from heat and pour warm cream over chocolate chips. Let stand for 2 minutes and then stir until all the cream is blended with the chocolate. Add 2 tablespoons salted butter and stir to combine completely.

To finish: Pour the ganache filling over the crust and return it to the fridge. Refrigerate for at least 3 hours or overnight.

Before serving, top with berries.