1. Place OREO cookies in a food processor and blend until fine crumbs.
2. Add melted butter and pulse until combined.
3. Press into the base of a 23cm fluted tart tin with removable base.
4. Refrigerate for 30 minutes until set.
5. Place the cream, CADBURY Chocolate Melts, sugar and butter in a small saucepan over low heat and stir until melted and combined.
6. Whisk in the milk until the mixture is smooth and glossy.
7. Pour into the tart tin and smooth with a spatula. Place in fridge to set.
8. To make the praline, roughly chop the hazelnuts and place on tray lined with baking paper.
9. Heat caster sugar in a small frypan over medium high heat.
10. Stir with a wooden spoon until the sugar has melted and continue to cook until the colour is golden.
11. Pour over the hazelnuts and set aside to cool.
12. When cool, roughly chop or blitz in a food processor.
13. Scatter the praline over the chocolate tart and serve.

1. Place OREO cookies in a food processor and blend until fine crumbs.
2. Add melted butter and pulse until combined.
3. Press into the base of a 23cm fluted tart tin with removable base.
4. Refrigerate for 30 minutes until set.
5. Place the cream, CADBURY Chocolate Melts, sugar and butter in a small saucepan over low heat and stir until melted and combined.
6. Whisk in the milk until the mixture is smooth and glossy.
7. Pour into the tart tin and smooth with a spatula. Place in fridge to set.
8. To make the praline, roughly chop the hazelnuts and place on tray lined with baking paper.
9. Heat caster sugar in a small frypan over medium high heat.
10. Stir with a wooden spoon until the sugar has melted and continue to cook until the colour is golden.
11. Pour over the hazelnuts and set aside to cool.
12. When cool, roughly chop or blitz in a food processor.
13. Scatter the praline over the chocolate tart and serve.