Raspberry cheesecake tarts

1. Blitz the biscuits in a blender.

2. Melt the butter and add this to the biscuit crumb. Mix well.

3. Take five loose bottom round tart moulds (4.5in x 1in) and divide the buttery biscuit crumb between them all. Use the back of a teaspoon to press the biscuit into the ring and up the sides. Chill the cases for 15 minutes.

4. While the bases are chilling, in a bowl whisk the cream cheese, icing sugar, vanilla and one punnet of fresh raspberries (125g).

5. Spoon this mix into the centre of the tart shells and return them to the fridge to firm up slightly.

6. To serve, carefully remove the tart shell from the mould and top with the remaining raspberries and garnish with some fresh basil or mint.

Tip: Gingernut biscuits are delicious if you want to play with the flavour combination in the case.