Without Baking Chocolate Custard Tart

Add oreo cookies to a food processor and process until you reach a fine crumb. Add the butter and blitz until you have a damp, sandy mixture. Add the biscuit mixture to a 35cm x 12.5cm baking tin and use the palm of your hand or the back of a large

spoon to press the mixture down firmly making sure the bottom of the tin has an even amount of biscuit crumbs. Refrigerate for 30 min. Add milk, caster sugar and butter to a large saucepan and cook on low/medium heat and stir continuously until

butter is melted. Add custard powder and mix until mixture becomes thick. Add chocolate and stir until melted.¢â‚¬Â¨¢â‚¬Â¨Add custard to a food processor and mix on high speed until custard becomes smooth. Allow mixture to cool for 5 min before you pour it

into the base of your tart. Use the back of a spoon to spread the mixture evenly and give the baking tray a gentle tap to get rid of any air bubbles. Refrigerate overnight or at least 4 hours. Drizzle with melted white choc, cut into bars and serve.