Blitz the biscuits to a fine crumb, and melt the butter.
Mix the biscuits with the butter to a wet sand texture
Press this into the sides and base of a 23cm tart tin
For the Filling
Melt your white chocolate hazelnut spread for about 20-30 seconds in the microwave, or in a pan till slightly smoother and more runny!
Spread it onto the biscuit base.
For the Ganache
Add the dark chocolate, milk chocolate, butter, double cream and spread to a large bowl.
Melt in short bursts in the microwave, stiring well each time, until melted.
Alternatively, add the chocolates, butter and spread to a bowl and heat the double cream until just before boiling point. Pour it over the mixture and stir until smooth.
Pour the chocolate mixture onto the spread and refrigerate for an hour or two until set firm.
For the Decoration
Once set, decorate!
I randomly placed pieces of regular kinder bueno, white chocolate bueno, kinder chocolate pieces and chopped hazelnuts.