Using a food processor, blitz all of the biscuits to a fine crumb
Add in the melted butter and mix until it is a wet sand texture.
Press this into the sides and base of a 23cm pie/flan/quiche tin (mine was 3cm deep).
Filling
Pour the caramel into the tin and spread carefully
Ganache
Add the milk chocolate, dark chocolate, unsalted butter, double cream and ground ginger to a large bowl
Melt together in the microwave in short bursts until smooth.
Alternatively, add the chocolates, butter and ginger to a bowl, heat the double cream in a pan until just before boiling and then pour over and stir until smooth.
Pour the chocolate mixture onto the caramel filling
Set the tart in the fridge for 4+ hours, or until solid.
Decoration
Melt the dark chocolate and drizzle. Sprinkle with gingerbread sprinkles.
Notes
This dessert will last in the fridge for 3 days, covered.