Grind the biscuits in mix to powder then add butter to it so that it can hold shape.
Take mould, line it with foil or cling film then add biscuit mixture and press it all over the mould and keep it in fridge to set.
Melt white chocolateadding aspoon of butter and hot creame and add to coconut powder make layer of this in biscuit mould and keep it in fridge to set.
Melt dark chocolate adding 2sp of butter and hot cream (ganache) and pour this over coconut layer and keep it for setting for overnight.
Demould the tart lifting foil and remove the foil decorate according to your choice and enjoy the silky smooth and crunchy tart.
