Life Style: 200 grams Oreo cookies

50 grams unsalted butter, melted

for slime

2 x 150g pots of ready-to-eat custard

1 teaspoon green gel food color

1 teaspoon vanilla extract

For chocolate topping

100 grams dark chocolate, chopped

100 grams milk chocolate, chopped

175 ml double cream

40 grams unsalted butter

to decorate

50g white chocolate, melted Put the biscuits in a food processor, grind into pieces, then add the butter. Press firmly into the base and sides of a loose-bottomed 23cm tart tin. Place in the freezer while you are making the 'slime'.

Mix custard with food coloring and vanilla. Pour it over the cold base and put it back in the freezer for at least 40 minutes or until set.

Meanwhile, put the dark and milk chocolate in a bowl. Heat cream and butter in a pan on low flame. When the butter is melted, remove it from the heat and pour it over the chocolate, stirring until melted. Let cool for 5 minutes, then pour onto the frozen slime base. Meanwhile, pour the melted white chocolate into a piping bag and pipe a spiral on top of the tart. Drag a cocktail stick through the spiral at regular intervals so that a mesh is formed.