Slime

Chocolate topping

1. Toss oreo crumbs, then stir in the butter. Press firmly into the base and sides of a loose-bottomed 10 inch tart tin. Put in the freezer while you make the ‘slime’.
2. Mix the custard with the food colour. Pour this onto the chilled base and return to the freezer for at least 30 mins or until firm.
3. Meanwhile, put the dark and milk chocolate in a bowl. Heat the cream and butter in a pan over a medium. Once the butter is melted, remove from the heat and pour over the chocolate, stirring until melted.
4. Let sit for 4 minutes then pour over the frozen slime base.
5. Meanwhile, put the melted white chocolate into a piping bag and pipe a spiral on top of the tart. Drag a small knife through the spiral at regular intervals to create a web.
6. Use any remaining white chocolate to make a spider, if you like. Chill the tart until ready to serve.
7. Before serving, leave the tart at room temperature for 12 mins until easy to slice.