In a food processor or with a rolling pin, plastic bag and good strong arms, crush your biscuits until very fine. Do not bother taking the cream out the inside of the biscuits.

Pop the crumb in a mixing bowl.

In a small pan melt your butter, once melted use a pastry brush and GREASE that tin!

Pour the remainder of the butter into the biscuit crumb mix and stir with a spoon until all the crumbs are coated

Next tip the crumb and butter mix into your greased tart tin

Using a dessert spoon spread the biscuit mix across the bottom of the tin and use the spoon,  or you fingers to bring it up the sides. This takes a little while but worth the effort. Make sure there are no holes in the crumb base and it goes up the sides of the tin to. It will have a shiny compacted texture (see pic)

Leave on the side to cool

Next pop your double cream and 1 tablespoon sugar into a pan and heat until boiling (keep your eye on it).

As soon as the cream is boiling remove from the heat and stir in your butter and chocolate. Stir until totally smooth, it will be a glossy brown liquid, leave to cool for 10 minutes

Pour the chocolate mix into the tart tin on the Oreo base.  SLOWLY.  If there's too much mix then hold a little back. Bakers treat ;-)

Leave on the side to cool and set for 3 hours

Pop a line of Golden Eggs down the centre of the tart (Do not add the eggs early as they will sink) and pop in the fridge for a minimum of 12 hours until cold and set form.

When you are ready to serve remove from the fridge.

Fill the base of your sink with very not water, only 1cm deep (make sure the water DOES NOT COME above the sides of the tin) and pop the tart in the tin in the water for 30 seconds. This will help loosen the tart

Very carefully remove the tin (I alway leave the base on to serve) Pop on a nice platter or slate!

I usually serve mine with raspberries and always a small piece!