Homemade biscuits with a touch of cinnamon and Port wine
Crumble biscuits into very small pieces, mix with butter and cover moulds.
Make a cream with cheese and other ingredients.
Place in mould and put into oven in baine-marie at 180o for 15 minutes and at 120o for another hour.
Cover mini-tartlet with a layer of quince and put into fridge around 6 hours before serving.