2) To make the crust, crush the biscuits in a food processor with the melted butter until almost finely crushed (or in a plastic food storage bag, using a rolling pin). Pour the biscuit crumbs into tart dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
3) To make the filling, in a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla. Stir in the sugar, corn flour, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with clingfilm (to prevent a skin from forming) and chill for 3 hours, until set.
4) Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of tart with a dollop of whipped cream and a light dusting of leftover biscuit crumbs, if you have any. Prepare to have poetry written about you.
American pudding is similar to a thick, flavoured custard or Angel Delight.