135 g (4 1/2 oz) pack blackcurrant jelly, cut into small pieces
100 ml (3 1/2 fl oz) boiling water
100 ml (3 1/2 fl oz) evaporated milk, chilled
100 g (3 1/2 oz) soft cream cheese
75 g (3 oz) frozen blackcurrants
a few fresh blackcurrants, to decorate
Stir the crushed biscuits into the melted butter and press into the bases of 6 x 8 cm (3 1/2 inch) loose-bottomed round tart tins. Chill while you make the filling.
Place the jelly in a heatproof jug and pour over the measurement water. Stir until it is fully dissolved.
Whisk the evaporated milk in a large bowl with a hand-held electric whisk until light and fluffy and doubled in volume. Whisk in the cream cheese, until there are no lumps and the mixture is smooth, then whisk in the jelly. Stir in the blackcurrants and mix well.
Pour over the biscuit bases and leave to chill for 15 minutes or until set. Serve decorated with extra blackcurrants.