Bash the Oreos into fine crumbs in either a food processor, blender or just in a sandwich bag with a rolling pin.
2
Pour the melted butter into the Oreo crumbs and mix to combine.
3
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.
4
Heat milk in a pan, meanwhile whisk the yolks with sugar until fluffy.
5
Add the cornflour to the egg mixture and mix well.
6
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.
7
Add the white chocolate to the cream and mix well. Set aside to cool.
8
In a bowl add 200ml of whipping cream and whisk until stiff peaks form. Set aside.
9
Heat the remaining whipping cream and pour over the dark chocolate, let sit for about 3-5 mins and then stir to combine.
10
Fold the whipped cream into the custard gently until all is incorporated.
11
Pour the cream over the chilled tart or you can use a piping bag to fill the tart.
12
Drizzle the dark chocolate over the cream and chill the tart until serving.