Method

• 1.
  Preheat the oven to 170°C. Grease four 10cm loose-bottomed tart pans.
• 2.
  Crush biscuits in a food processor to fine crumbs. Add butter and process to combine. Press crumb mixture into the base and up the sides of the tart pans. Place the pans on a baking tray, then bake in the oven for 5 minutes until firm Allow to cool, then chill until firm.

• 3.
  Meanwhile, puree half the raspberries with the icing sugar in a blender or food processor. Press through a sieve into a bowl, discarding the solids. Chill.
• 4.
  Scoop pulp from the passionfruit. Beat cream to soft peaks. Press passionfruit through a sieve into cream. Discard seeds. Stir in creme fraiche and yoghurt. Roll basil leaves together and finely shred, then chop. Fold into the cream mixture.
• 5.
  Remove tarts from pans. Pipe or spread cream mixture into tart shells. Top with berries and drizzle with the sauce. Garnish with crystallised basil leaves, if desired.
• 6.
  Any leftover raspberry sauce can be kept for up to a week in the fridge. It's great served on ice cream.