For the pastry base: Use a blender or food processor on the short bread biscuits until you have 1 cup of a bread crumb-like mixture and pour into a bowl.

In another bowel combine butter and maple syrup and pour mixture into short bread crumbs. Using a spoon, combine the mixture. Divide it into 3 and place in small pie tins (3-4 inches in diameter), pressing it out so it forms a pie crust. Place in the freezer for 30 minutes.

For the filling, chop up cherry ripe and milk chocolate into small pieces and place in a pan on a medium heat, stirring frequently until melted and sticky. Add ice cream and stir until ice cream and chocolate mixture are combined. Add Greek yogurt and stir till combined.

Remove from the heat and add cocoa powder and shifted icing sugar - stir until combined. Allow to cool for 5-10 minutes - do not allow the mixture to solidify.

Remove tart bases from the freezer and spoon the desired amount of filling into each one of them. Place back in the freezer for a minimum of 2 hours before eating.