OREO Spiced Chocolate Truffle Tart

Putting it together

1. 1.

   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.  
2. 2.

   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.
3. 3.

   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.
4. 4.

   Refrigerate 4 hours or until firm.
5. 5.

   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.
6. 6.

   Decorate tart with cranberries, rosemary and remaining cookies to resemble a wreath or other holiday design before serving.