Biscuit Base:

Place the ring of a springform pan - approximately 22 centimeters in diameter - on the dish you will serve the tart. Melt the butter in a small saucepan. Crush the biscuits; you can put them in a freezer bag and use a rolling pin to crush them into crumbs or use your food processor. The biscuits should only be coarsely crushed, so stop before it becomes fine bread crumbs! Put the biscuit crumbs in a bowl and mix in the melted butter. Press the mixture into the bottom of the form, optionally using the back of a spoon. The "dough" should never be a solid mass (like a shortcrust pastry) but just a crumbly mixture.

 

Chocolate Filling:

Bring the cream to a boil – here you can conveniently use the same saucepan you used for the butter. Coarsely chop the chocolate. When the cream boils, remove the saucepan from the heat and add the chopped chocolate. Stir until you have a smooth, thickened mixture. Pour the chocolate mixture over the biscuit base, cover the form (e.g., with plastic wrap or a plate) and refrigerate until set (takes about 2-3 hours). Take the tart out of the fridge. Shave fine, thin slices of milk chocolate over the tart - easiest with a vegetable peeler. Use a sharp knife to cut fine pieces of the tart.