Bash the Oreos into fine crumbs in either a food processor, blender or just in a sandwich bag with a rolling pin.
1
Pour the melted butter into the Oreo crumbs and mix to combine.
2
Press this mixture into a 20-25cm tart tin or pie dish until flat, chill this in the fridge for at least 1 hour until firm.
3
Heat milk in a pan, meanwhile whisk the yolks with sugar until fluffy.
4
Add the cornflour to the egg mixture and mix well.
5
Add 1/4 of the milk to the egg mixture and mix well, pour the mixture to the remaining milk and cook on low heat until thickened stirring continuously.
6
Add the white chocolate to the cream and mix well. Set aside to cool.
7
In a bowl add 200ml of whipping cream and whisk until stiff peaks form. Set aside.
8
Heat the remaining whipping cream and pour over the dark chocolate, let sit for about 3-5 mins and then stir to combine.
9
Fold the whipped cream into the custard gently until all is incorporated.
10
Pour the cream over the chilled tart or you can use a piping bag to fill the tart.
11
Drizzle the dark chocolate over the cream and chill the tart until serving.