Place the biscuits in a food processor and blitz until finely crumbled. Add the cocoa and cinnamon, process to combine then add the melted butter, turn until fully incorporated. Spread the mixture into a tart tin/dish,, pressing firmly with the back of a spoon, and refrigerate for at least 1 hour.

Place the cream and brown sugar in a saucepan over very low heat. When the cream has warmed and the sugar has dissolved. Break the chocolate into small pieces and add to the cream in three batches. Finally, add the butter and melt it completely, stirring occasionally with a rubber spatula.

Pour the mixture into the chilled crust and leave it to cool down then refrigerate for several hours or overnight to set. You can also top with shaved chocolate or berries if you fancy.

★Using the dark chocolate + brown sugar is my preference as I don’t really have a sweet tooth, but you can use half milk chocolate and half dark chocolate if you like. Adjust the amount of sugar accordingly. If you use more milk chocolate, you won’t probably need to add sugar. During the warmer months, chill the tart well before slicing.