Sculpt your Shrek figure first so he’s ready for his bath. If using modelling chocolate and making the tart on a warm day, be sure to chill in stages so the shape holds.

Knead the modelling chocolate or fondant/sugar paste until pliable, then shape. Make sure to tear off enough for his feet and ears so that you can attach them later.

It’s easier to sculpt from one whole piece rather than trying to stick on multiple pieces.

Once the main part of Shrek is done, shape his feet using a sharp knife and shape his ears. Stick the ears on by either using edible glue or by pressing gently into the modelling chocolate.

Chill if needed for now.

If making the caramel, do so now. Add the sugar and water to a saucepan over a medium heat and stir until the sugar has dissolved. You’ll know it’s properly dissolved when you no longer feel sugar granules scraping along the bottom of the pan when stirring with a spoon.

Once the sugar has dissolved, turn up to a high heat and DO NOT STIR. Stay with the saucepan but do not stir again.

Let it boil until the sugar water has changed from a clear colour to a gorgeous amber colour. This can take up to 10 minutes but do not leave it as it can turn very quickly from done to burnt.

When the mixture has turned that gorgeous amber colour, take it off the heat and whisk in the cream. It will hiss and bubble at you but that’s normal – just keep whisking.

Add the butter and whisk well until the butter has melted into the mixture.

Add the vanilla and salt and whisk until combined.

Pour into a clean container and set aside to cool.

If painting/airbrushing your Shrek figure, do so now using the green and black food colourings and your airbrush/a couple of small paint brushes.

If making the biscuit and butter base, do so now. Melt the butter in the microwave in a microwave safe bowl in 30 second intervals until melted.

Blitz the shortbread biscuits in a food processor or bash them to a crumb in a sandwich bag or two with a rolling pin. Pour the butter in and blitz again in the food processor or mix the butter with the biscuit crumbs in a large bowl until well combined.

Press the biscuit mixture into a deep 23cm loose bottomed tart tin. Make sure to press up into the edges well.

Refrigerate your biscuit base.

OR if making pastry, do the following:

Grease a deep 23cm loose bottomed tart tin with butter.

Blitz the flour, sugar and salt in a food processor or mix until combined in a large bowl.

Add in the cubed and cold butter and blitz until a sort of crumb is formed. If using a bowl rather than a processor, rub the butter into the flour mix using your fingertips until crumbs are formed by the butter mixing in with the flour.

Add the water and blitz or mix until the pastry has come together. If the pastry feels quite dry, add a splash more water until it comes together.

On a clean and floured surface, roll the pastry out to about 1 inch in thickness. Lift and press into your greased tart tin. Trim off any excess and use it to patch any holes in the pastry if needed.

Chill in the fridge for 30 minutes.

After 20 minutes of chilling, preheat your oven to 200 [350F] or 180 fan.

Retrieve your pastry from the fridge and line the pastry with baking parchment paper. Fill with baking beans or rice and bake blind for around 15 minutes.

Lift the baking parchment paper and beans from the tin and bake the pastry for another 5 – 10 minutes or until golden and crisp.

Leave to cool in the tin.

Make the ganache. Put the cream, chocolate, butter and vanilla in a bowl over a pot of simmering water (bain marie). Stir it as it melts until everything has combined and a thick and shiny ganache has formed.

Pour the cooled caramel into the cooled pastry/biscuit base and chill for a few moments.

Pour the ganache over the caramel and smooth over with a palette knife gently. Don’t worry if the ganache looks as though it’s sinking into the caramel, you’ll still get a good layer!

Sit your Shrek into the ganache and allow him to lean back a little, balancing against the back of the base. Place his feet into the ganache further down.

Chill in the fridge for at least 4 hours, preferably overnight until set.

When ready to serve, place over a stable narrow object like a tumbler or bowl. Lift and tap gently until the outer part of the tin slides off.