INGREDIENTS (makes 21)

• 250g buttersnap biscuits or another plain biscuit
• 395g Can of sweetened Condensed Milk
• 60ml (1/4 cup) of passionfruit pulp, plus extra to garnish
• 80 ml ( 1/3 cup) fresh lemon juice, strained

INSTRUCTIONS

1. Pre heat the oven to 180C/160C fan forced. Place 1 biscuit into each hole of a 12 hole muffin tray.

2. Bake for 3 minutes, then carefully press the softened biscuits into the holes to create the shell. (If you have 2 muffin trays, you can place 1 over the other and gently press into the warm biscuits to shape the shells).

3. Set aside, in the pan to cool. Transfer to a serving plate. Repeat with the remaining biscuits.

4. Whisk the condensed milk, passionfruit pulp and lemon juice in a bowl until well combined. Place 12 biscuit cups back into the muffin tray.

5. Spoon 1 level tablespoon of mixture into each biscuit shell and bake for 10 minutes or until just set..

6. Set aside, in the muffin tray for about 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining biscuit cups and condensed milk filling.

7. Spoon a little extra passionfruit pulp on top of each tart to serve. Best served within 6 hours of making.