Method

• 1.
  Lightly grease six 8cm round shallow tart tins. Cut 12 long strips of baking paper and press 2 into the base of each tin to form a cross. (This will help you remove tarts once they’re set.) Line bases with a circle of baking paper.
• 2.
  Place gingernut biscuits and almond meal in a food processor and whiz until fine crumbs. Add the butter and whiz until well combined.
• 3.
  Evenly press biscuit mixture over the base and side of each tin, and chill for 30 minutes until firm.
• 4.
  Place ricotta, cream, icing sugar, vanilla and lime zest in a bowl and whisk until smooth and combined. Add mascarpone and whisk until just combined. Chill until ready to serve.
• 5.
  For the caramelised pineapple, heat a medium frypan over high heat, then add the sugar and pineapple. Cook, stirring occasionally, for 5-6 minutes until the sugar starts to caramelise and the pineapple is softened slightly. Add rum and cook for 2 minutes or until the liquid has reduced. Set aside to cool to room temperature.
• 6.
  To serve, remove tart bases from their cases and spoon ricotta mixture into each base. Top with the pineapple pieces and drizzle with syrup.