Preheat oven to 350 degrees Fahrenheit.

In bowl of food processor fitted with the S-blade, crush the sugar cones. Add the margarine, one tablespoon at a time. Add the halvah spread and pulse to combine.

Press crumb mixture into the bottom and sides of a nine-inch tart pan. Bake for 15 minutes. Remove from oven and cool on a rack.

Place chopped chocolate in a medium bowl. In a small saucepan, heat six ounces whipped topping until just simmering at the edges. Pour over chopped chocolate. Cover and let sit for two minutes.

Whisk together until shiny and smooth. Allow the mixture to cool and thicken for 10 to 15 minutes. Pour ganache in the bottom of prepared crust. Let it set in refrigerator.

Using an electric mixer, beat the 10 ounces whipped topping and confectioners’ sugar until firm peaks form. Add Halva Cream, one tablespoon at a time and mix gently to combine.

Place cream in a large pastry bag fitted with a large petal tip or ruffle tip. Starting at one edge, pipe ruffled lines to cover the entire top of the tart.

Garnish with chocolate shavings or lace garnish as desired. Refrigerate or freeze until ready to serve.