Instructions
Step 1 Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
Step 2 In a bowl, mix crushed biscuits with melted butter until well combined.
Step 3 Press the mixture firmly into the base of each liner to form crusts.
Step 4 Bake for 8–10 minutes, then let cool completely.
Step 5 In a mixing bowl, beat cream cheese and sugar until smooth.
Step 6 Add vanilla extract and melted white chocolate, mixing well.
Step 7 In a separate bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture.
Step 8 Spoon the filling onto the cooled crusts and smooth the tops.
Step 9 Chill in the refrigerator for at least 2 hours until set.
Step 10 Top each tart with passion fruit pulp and a sprinkle of sugar if desired before serving.
Storage and Reheating Tips
Store the tarts in an airtight container in the refrigerator for up to 3 days. These are best served chilled and do not require reheating. Avoid freezing as the texture of the filling may change.
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