No-bake gooey Mars bar-style tart

Method

1. First make the base. Put the biscuits into a food processor and whizz to fine crumbs. Pour in the melted butter and pulse to mix (or bash with a rolling pin in a strong plastic food bag, tip into a bowl and mix well with the melted butter). Tip the mixture into the tin and press into the edges and base, using the back of a spoon to smooth the surface. Chill the base while you make the filling.
2. Meanwhile, make the nougat. In a medium bowl, combine the Fluff, malted drink powder and cocoa powder. Spread evenly onto the chilled tart case. Fluff is very sticky, so it might be easier to pat the filling into the case with wet fingertips.
3. Spoon the dulce de leche over the top of the filling and smooth the surface, then put the tart back in the fridge while you make the chocolate ganache topping.
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5. Put all the ganache ingredients into a medium mixing bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Once the chocolate has melted, stir gently to combine.
6. Carefully pour the ganache over the top of the filling. Chill in the fridge, uncovered, for 1 hour or until the tart is completely set. Slice to serve. The nougat layer will ooze out of the tart as it warms up, so return any remaining tart to the fridge.