Place all the coconut cream, orange peel and spices in a sauce pan on medium heat and bring up to a boil. Once it starts boiling turn down the heat to low and cook for a further 10 minutes to infuse all the flavors in the cream. Keep stirring and use a wooden spoon to press on the rosemary sprig to release more oils into the coconut cream.
Turn off the heat and place a strainer on top of a bowl and pour the milk mixture in to strain out the spices and orange zest. Place the milk mixture back in the pan and turn the heat back on to low. Add in the chocolate and keep stirring until it's fully melted and the mixture is nice and thick.
Turn of the heat and let the fudge cool down to room temperature in the pan.
Once the mixture has cooled down take the chocolate chip crust out of the freezer and pour in the fudge. Place back in the refrigerator overnight to set.
NOTE: Do not pour hot fudge on the frozen tart. Your life will be over.