Preheat oven to 350 F.

Place the oreos into a food processor and whiz it into a fine crumb.

Add the melted butter into the Oreos and mix. Press the crust firmly into the tart pan and bake for 8-10 minutes. Transfer the tart pan onto a wire rack and cool completely.

To make the ganache, heat the heavy cream in a saucepan until it is just about to simmer. You do not want it to boil, but small bubbles have started to come to the top and is heated very well.

Remove from heat and pour on top of the chocolate. Let it sit for a minute and then with your spatula mix well. Add in the vanilla essence and coffee and mix. Add butter a couple small pieces at a time and mix till fully incorporated.

Pour the ganache into the prepared crust and smooth out.

Carefully place the tart into the refrigerator to cool completely – at least 2 hours or overnight.

Garnish with berries and a dusting of icing sugar. When cutting, use a sharp knife and wipe down knife between slices.