Instructions

1. Brush 6 x 10cm loose-bottomed, fluted tartlet tins (or 1 x 24cm loose-bottomed, fluted tart tin) with a little of the melted butter.
2. Place the amaretti biscuits in a food processor and whizz until they’re fine crumbs. Add the butter and pulse a few times to combine, then carefully press the crumbs into the base and sides of the tartlet tins. Place in the fridge to set for 30 minutes.
3. To make the filling, whisk the cream and orange zest in a large mixing bowl with an electric beater until stiff peaks form. Add the passion fruit pulp and stir to combine. Fold in the yoghurt and vanilla extract until mixed through.
4. Spoon the filling into the set biscuit bases and chill again for 3 hours. When ready to serve, arrange the strawberries around the edge of the tartlets.