OREO Spiced Chocolate Truffle Tart

Prep time30 min

Total time4hr 45min

ServingsMakes 12 servings.

Crush 26 cookies into fine crumbs; place in medium bowl. Add butter, 1 tsp. ginger and 1/2 tsp. cinnamon; mix well. Press onto bottom and up side of 9-inch tart pan. Refrigerate until ready to use.
Microwave half-and-half in medium microwavable bowl on HIGH 2 min. Add chocolate; let stand 2 min. Stir until chocolate is completely melted and mixture is well blended. Add remaining ginger and cinnamon; mix well. Cool 20 min.
Beat heavy whipping cream in medium bowl with mixer on high speed 1 min. or until soft peaks form. Fold whipped cream into chocolate mixture. Spoon into crust.
Refrigerate 4 hours or until firm.
Meanwhile, lightly moisten cranberries and rosemary with water; roll, in small batches, in sugar until each piece is evenly coated with sugar. Gently shake off excess sugar, then place on sheet of wax paper. Let stand until dry.
Decorate tart with cranberries, rosemary and remaining cookies to resemble a wreath or other holiday design before serving.

Substitute
Substitute 3 pkg. (4 oz. each) semi-sweet baking chocolate, chopped, for the chocolate chips.
Special Extra
Sprinkle lightly with additional ground ginger before serving.
Substitute
Prepare in 9-inch springform pan or tart pan with removable bottom. Remove sides of pan before serving.

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Nutrition Information Nutrition Per Serving
Calories	380
	% Daily Value*
Total fat 22g
Saturated fat 12g
Trans fat 0g
Cholesterol 30mg
Sodium 180mg
Carbohydrate 46g
Dietary fiber 3g
Total sugars 34g
Added sugars 32g
Protein 3g
Vitamin A	10 %DV
Vitamin C	0 %DV
Vitamin D	0 %DV
Calcium	4 %DV
Iron	10 %DV
Potassium	4 %DV