Spray your tart tin with coconut oil and place in the freezer.
Add in the chocolate chips and pulse a few times to incorporate into the dough. You don't want to break down the chips must mix it in.
Take your tart tin out of the freezer and using your hands press the dough all around the tin pressing up to the edges. Then place back in the freezer while you make the fudge.
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.
Take the tart out of the freezer and using a strainer dust some cocoa powder all over the top of the tart. Then garnish with the rosemary, orange zest and chocolate sprinkles. If you can get it sprinkle some edible gold leaf around. Use your creativity to decorate the tart.
You can serve right away or put back in the freezer until it's ready to serve. Use a hot knife to get clean cuts of tart. Enjoy!