Fort the crust:

1. Grease an 8 inch tart pan. Keep aside.
2. Pulse the cookies in a blender till it starts resembling bread crumbs.
3. In a large bowl add cookie crumbs, cinnamon and orange zest.
4. Add butter and using a spatula mix with the cookies till it starts looking like wet sand.
5. Transfer into the greased tart pan and press using your fingertips to evenly spread the mixture in the pan. You can use a small bowl, a ramekin or the back of a glass to help press the mixture properly.
6. Refrigerate for 15 minutes.
7. Preheat the oven at 350F.
8. Bake the tart crust for 12 minutes. Take out from the oven and cool completely.
9. Add a layer of dark chocolate ganache in the cooled tart shell.

For the filling:

1. In a large bowl add butter and sugar. Cream till it turns pale. You want to pick a bowl that’s heat proof because you will cook the filling mixture on a double boiler in this same bowl.
2. Add eggs one at a time and continue to whisk.
3. Add honey, orange juice & zest and lemon juice. Continue to mix for a few minutes.
4. Transfer to a double boiler and keep whisking slowly till the mixture turns thick enough to coat the back of a spoon. About 5 to 8 minutes.
5. Remove from the heat and let it sit for 5 minutes before pouring it into the cooled tart shell.
6. Refrigerate the tart for 4 to 5 hours or till its chilled and the custard is set. Arrange fresh orange slices around the edge of the tart in a circular pattern. Serve cold!