Ingredients
9 oz coconut biscuits
5 oz unsalted butter, at room temperature
2 pints guava with passionfruit, mango and cream
1/2 cup fresh passionfruit pulp
Directions:
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined.
Divide the mixture among six small fluted tart tins with removable bases. Press the biscuit mixture evenly over the bases and sides of the pans. Place in the fridge for 4 hours to chill.
Remove the tarts from the pans and divide among serving plates. Spoon the ice-cream among the tart cases and drizzle over the passionfruit pulp. Serve immediately
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