Heat honey with sugar, aniseed and gingerbread spice. Set aside. Add flours and baking soda to a bowl. Mix together. Add egg, soft butter and slightly warm honey. Knead into a dough. Chill. Roll out to a thickness of 3-4 mm. Bake for approximately 6 minutes at 180°C. Set aside to cool.

Melt the chocolate. Crumble the gingerbread and mix in the crispy flakes or corn flakes. Add the chocolate, then the melted butter and mix again. Roll out the resulting mixture to a thickness of approx. 3 mm. Refrigerate. Cut out the bottom for the single tarts, sized to fit the forms you will use to assemble the dessert.

Wash and de-seed the plums, put them in a pot and pour water over them. Heat over low heat for about 2 h, stirring occasionally. When the plums have reduced in volume, add the sugar. Fry until the sugar has dissolved completely. Set aside to cool.

Soak the gelatine in cold water. Boil the cream with the spices. Add the gelatine to the hot cream, then pour it over the chocolate. Blend the whole mixture. Once the mixture has cooled to 35°C, stir it with the whipped cream. Set aside to cool.

Soak the gelatine in cold water. Mix water, sugar and glucose syrup, heat to 103°C. Add the soaked gelatine, mix well. Pour this over the chocolate and blend. Add the condensed milk and blend again. Set aside to cool.