Tangerine Biscuit Dessert

Start by breaking the sheets of wafer biscuits into a large bowl and crush everything very well. 

In a large saucepan over medium to low heat, add the unsalted butter and stir until it melts completely.

Add the semisweet chocolate and keep stirring until it melts.

Then pour this mixture over the crushed wafer, add the heavy cream and mix to combine.

Next, transfer this mixture to an aluminum baking tray lined with plastic wrap. 

Press the mixture firmly into the bottom and sides of the baking tray. 

Place it in the refrigerator and let it chill for 30 minutes.

In a large saucepan add the eggs, the sugar and mix until fully combined.

Add the wheat flour, the milk and the vanilla extract. 

Turn on the heat to medium-low and keep stirring until it turns into a smooth and even cream.

Then, in the tray with the wafer mixture we prepared earlier, pour half of this cream.

Add the ripe peeled tangerines and fill the tray with the remaining cream.

Place the dessert in the refrigerator and let it chill for at least 3 hours.

Serve.