For tart crust the biscuits and grind the biscuits to make a powder add cinnamon powder and butter and mix well. Grease the mould and press the dough in the mould and keep in the fridge for 20 minutes

In make the filling heat the heavy cream in a pan over medium low heat until it simmers slightly around the edges. Remove from the heat add the chopped chocolate and stir until melted and smoothed out pour the filling into the cooked tart shell and put in the fridge for 25 minutes.