PREPARE THE CRUST: Preheat oven to 325°F. In the bowl of a food processor combine ginger snap crumbs with melted butter and process until moist. Pour mixture into an 11-inch tart pan with removable bottom; press firmly into pan bottom and up sides. Place pan on a rimmed baking sheet. Set aside.
MELT THE CHOCOLATE: Add chopped 72% dark chocolate and heavy whipping cream to a medium saucepan. Place over low heat and stir gently until melted and smooth. Remove from heat and set aside.
MIX THE FILLING: In a medium bowl whisk together egg yolks, egg, sugar, flour, cayenne pepper, salt and cinnamon. Gradually whisk chocolate mixture into egg mixture until well blended. Pour into crust and smooth out to edges.
BAKE: Bake until filling puffs slightly at edges and center is softly set, about 30 minutes. Remove from oven and cool in pan 35 minutes.
PREPARE GARNISH: While tart is cooling, prepare the milk chocolate flakes. To do this, let the unwrapped milk chocolate bar come to slightly higher than room temperature. Hold the bar in one hand—you may want to hold it in a piece of parchment or waxed paper to stop the bar from melting in your hand—then slowly and carefully, use a vegetable peeler to shave along the length of the bar to form chocolate flakes.
SERVE: Finally, gently remove tart pan sides and using a spatula, carefully slide tart onto a serving dish. Once completely cooled, top with milk chocolate flakes and fresh fruit. Cut into 12 wedges and serve.