Chocolate Caramel Oreo Tart

For the base:
2 packs of Oreos
100g butter
 
For the caramel:
1 can of condensed milk
200g butter
4 tbsp golden syrup
 
For the topping:
200g dark chocolate, chopped
200ml cream
Sea salt
1 large bag of Mini Eggs, half crushed slightly and half whole (optional)
 
To make the base, crush Oreos in a food processor (or in a bag and smash with a rolling pin!). Pour in the melted butter and stir to combine. Spray a tart tin with spray oil, then press Oreo base into the tin and up the sides. Pop in the fridge to set.
 
To make the caramel, put ingredients in a microwave safe bowl. Microwave in 2 minute bursts, until the mixture looks like it has 'split' (separated). It might look strange, but this means it's ready to go! Give it a really good mix to bring the caramel back together (it will get smooth again after a good mix). Pour the caramel into the tart tin, on top of the Oreo base, then pop back in the fridge until the caramel is well set.
 
Now, to make the ganache, heat the cream in a pot gently until it just begins to bubble (don't let it boil). Put the chocolate in a heatproof bowl and pour over the hot cream. Leave to stand for 2-3 minutes, then stir until combined (at first it won't look like it's coming together but just keep stirring and it will!).
 
Once the caramel layer is fully set, pour over the chocolate ganache. Finally, sprinkle over crushed mini eggs and whole mini eggs to cover the topping (optional), or simply finish with a sprinkle of course sea salt. Chill one last time until ganache is set, then cut into generous slices with a hot knife to serve.