Method (base)

1. Line the base of a 9″ loose base / push up fluted tart tin with greaseproof paper. Grease up the sides with some dairy-free butter / coconut oil.
2. Place the dairy-free butter / margarine into a small saucepan, place on the hob over low heat and allow to melt.
3. In a food processor, pulse the Oreo cookies until finely ground. Carefully pour in the melted dairy-free butter/margarine and pulse again until like wet sand.
4. Press the mixture into the lined tin, on the base/bottom and up the sides. Make sure it’s compact. Use a spoon or your hands to push it into the corners and base.
5. Place into the fridge while you make the cookie dough filling.

Method (cookie dough filling)

1. You must heat treat the flour before use.
2. Preheat oven to 180 degrees c fan and line a baking tray/sheet with greaseproof paper.
3. Spread flour evenly on the baking tray and bake for around 5-10 minutes or until the flour reaches 160f (you can test the temperature with a thermometer). 
4. The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
5. Place the dairy-free butter and both sugars into a medium sized bowl and whip until light and creamy. I use a Kitchenaid Stand Mixer with balloon whisk attachment. You can do this with a hand whisk / wooden spoon if preferred.
6. Once creamy, add in the vanilla extract and dairy-free milk. Continue to whip until pale in colour and again, it’s light and creamy. It doesn’t matter if the mixture looks like it splits, it will come back together once the flour is added.
7. Sift in the flour and whip for a final time to combine. The end result should be like a thick buttercream.
8. Fold in the chocolate chips.
9. Spoon the cookie dough on top of the Oreo base and spread out with an off set spatula or spoon. Try to get this layer as flat as possible. This makes the chocolate go on smoothly. 
10. Place into the fridge for 3-4 hours or until firm to the touch. You can even leave it overnight to ensure it’s fully set.

Method (chocolate ganache)

1. Place the dairy-free dark and white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the dairy-free cream and whip until smooth.
2. Remove the chilled tart from the fridge, and immediately pour over the melted ganache. Be quick to spread it out as the heat from the melted chocolate could melt the top of the tart.
3. Melt some more dairy-free white chocolate, add to a piping bag, snip off the tip and drizzle lines across the tart (watch me decorate this tart here.)
4. If you have any left over cookie dough, freeze it until firm then roll it out in between 2 sheets of grease proof paper. Use a small heart cookie cutter to cut out some heart shapes.
5. Decorate with tart with the cookie dough hearts and some more chocolate chips. 

To serve: Use a large, sharp knife to cut this tart. To get nice, clean cuts, make sure to wipe the knife with some kitchen paper before each slice!