Using a food processor, blitz all of the oreos to a fine crumb
Add in the melted butter and mix until it is a wet sand texture.
Press this into the sides and base of a 23cm pie/flan/quiche tin (mine was 3cm deep).
I press into the sides first, then the base. Refrigerate for now.
Filling
In a bowl, add the icing sugar and peppermint essence
And enough water, 1 tsp at a time, until it forms a thick paste – colour a slime green colour. Spread across the base carefully.
Ganache
Add the milk chocolate, dark chocolate, unsalted butter and double cream to a large bowl
Melt together in the microwave in short bursts until smooth.
Alternatively, add the chocolate and butter to a bowl, heat the double cream in a pan until just before boiling and then pour over and stir until smooth.
Pour the chocolate mixture onto the mint filling
Melt the white chocolate and then pipe in a swirl - use a cake tester to pull out the swirls to make a spider web
Set the tart in the fridge for 4+ hours, or until solid.
Notes
This dessert will last in the fridge for 3 days, covered.