No-bake peach tarts

Method

1. Finely crush the ginger biscuits and mix with melted butter. Press into the bases and sides of 6 x 10cm small tart cases and chill for 10 minutes.
2. Scoop the contents from the crème brûlée pots into a bowl and beat until smooth.
3. Remove the tart cases from the tins (you may need a sharp knife) and fill with the crème brûlée. Spoon a few peach slices over each tart. Chill until ready to serve.