Passion fruit & ginger nut tartlets

Brush 8 holes of a muffin tin with some of the melted butter; set aside. Whizz the ginger nuts in a food processor into fine crumbs, then pour in the remaining melted butter and pulse to combine. Divide the mixture into 8 x 40g balls, then arrange in the muffin tin, pressing each one evenly over the base and sides of the hole to about 0.3cm thickness (it may not come to the top). Chill for 20 minutes until firm.

Meanwhile, put the crème fraîche in a bowl with ½ of the lime zest and use an electric hand mixer to whisk for 1-2 minutes, until thickened and light. Take the tart cases out of the fridge and set aside for 5 minutes, then run a palette knife carefully around the edge of each base and remove from the tin. Arrange on a serving plate. Divide the curd between the tart cases, then spoon the crème fraîche mixture on top. Scoop the pulp from the passion fruit and dollop on top of the créme fraîche, finishing with the remaining lime zest. *available in selected stores