In a bowl, combine all crust ingredients then spoon dough evenly into two silicone muffin molds. Press down to pack the dough against the bottom of the well.
Bake for 8-10 minutes or until edges of crust become golden brown. Set aside to cool.
To Make the Filling
Bring heavy cream to a simmer over medium heat (do not let it boil as it will separate!)
While the cream is reaching temperature, crumble the brick for faster melting.
Once the cream has warmed up, turn off the heat and add in the brick. Stir until the mixture is smooth.
Pour the mixture into the molds and refrigerate overnight or until the filling sets.
