No-Bake Chocolate Ganache Tartlet

Firmly and evenly press the cookie-almond mixture into the bottom and up the sides of a pie or tart pan. Use the back of a spoon or measuring cup to compact it.
Refrigerate the crust while you prepare the chocolate ganache.

Chocolate Ganache:

Make the Ganache:

Chop the chocolate into small pieces and place in a heatproof bowl.
In a saucepan, heat the whipped cream until it begins to simmer. Remove from heat.
Pour the hot cream over the chopped chocolate. Let sit for a minute to soften the chocolate.
Add the butter to the chocolate and cream mixture.
Mix the Ganache:
Gently stir the chocolate, cream and butter mixture until the chocolate is completely melted and the mixture is smooth and glossy.
Assemble the Pie:

Remove the prepared crust from the refrigerator.
Pour the chocolate ganache over the cooled crust, spreading it evenly.
Make the Pie:

Place the pie in the refrigerator and let it chill for at least 2-3 hours or until the ganache sets and becomes firm.