You can either a removable base rectangular tart tin as per the blog post or I have made this in a 7x5 inch disposable foil brownie/fudge pan.

Make the base by blitzing the biscuits in a food processor until a fine crumb is achieved (check for big lumps) then with the motor running, pour in the melted butter and stop once well mixed. Tip into your tart tin/foil tray and press down really firmly (use a glass or measuring cup with a flat bottom). Pop in the fridge whilst you make the caramel.

Put everything for the caramel layer in a medium sauce pan and stirring constantly, cook over medium heat until it has turned a few shades darker - you are looking for the brown of a manila envelope or slightly darker. You must stir constantly or it will definitely burn!

Quickly and carefully pour all the caramel over the biscuit base and if necessary, use a palette knife run under hot water to smooth. If you work quick enough, it wont be necessary as it will find it's own level.

Leave to cool completely before making the ganache - don't put it in the fridge though, leave at room temp so the caramel doesn't sweat.

When cold, make the ganache by heating the cream to the boiling point in a medium saucepan and then stir in the chocolate - I use callets (chips) but you'd need to chop a bar up into small pieces to get it to melt quick enough. Beat well with a spatula so there are no streaks remaining then pour over the set caramel. Again use a hot palette knife if necessary to smoothen it off but you really don't need to be too precious about it here.

Once cold, make the glaze - it is very worth getting all the ingredients and kit you need ready before you start so you don't have to stop to get what you need before the glaze sets.

Stir the gelatine and 40mls water together in one of the small bowls and allow to sit. Pour the cream, caster sugar and golden syrup into a small saucepan and bring up to a rolling boil, stirring regularly to ensure it doesn't catch and burn.

Take off the heat, whisk in the bloomed gelatine and when smooth, tip in the white chocolate and whisk until no streaks remain. Pour about half of it into one bowl and add a few drops of black food colouring to this one - stir well. Divide the rest between the remaining four bowls and add a little food colouring to each, again mixing each well (I use one teaspoon per bowl).

Now, take your tart and pour over the black glaze. Immediately, drizzle over the other colours one at a time, swirling them haphazardly - watch the video to see how I do it. Use a cocktail stick or flat bladed dinner knife to swirl so you have thin wisps of colour, like streaks of colour in a depiction of the Milky Way and Galaxies! Work promptly but don't go crazy - the gelatine will set within an hour but if you do find any of the glazes are setting too quickly, rewarm over a Bain Marie or give 15 seconds blasts in the microwave.

Before set, dip your pastry brush in the purple Disco Dust and flick all over the surface of the tart (again the video helps here). Finally, dip the pastry brush in the gold Disco Dust and flick in just a few places to give a nice cluster of bright shiny stars in the night sky you have just created.

Leave at room temp to set before slicing - you can pop it in the fridge if it very warm where you live to no ill effect.