Spray your individual tart cases

Mix the biscuits and the butter together

Use a generous tablespoon filling for each tartlet case and cover the bottom and the side – add more if necessary

Rest in the fridge until needed

Place the chocolate and the cream cheese in a bowl over a bain marie

Leave until the chocolate melts and then stir until smooth

Allow to cool slightly before whisking in the Mascarpone

Make sure the mixture is smooth before stirring in the cream

Mix completely before spooning the mixture into the tart cases

Allow to set in the fridge for at least 3 hours before serving