Mini peach and berry tarts

Instructions

1. Combine custard mix and cornflour in a bowl. Make custard with milk following packet instructions, adding vanilla extract with milk. Cover surface with plastic wrap and set aside to cool. Place in fridge until cold and thick.
2. Meanwhile, lightly spray a 12-hole (1½-tablespoon/30ml capacity) round-based patty cake tin with oil. Process cookies in a food processor until finely chopped. With motor running, add spread and process until combined. Using the back of a metal spoon, firmly press cookie mixture into base and sides of prepared tin holes. Place in fridge for 20 minutes or until firm.
3. Brush inside of bases with chocolate. Place in fridge for 5 minutes or until set. Remove from tin.
4. Divide custard among cookie bases. Top with peaches and strawberries to serve.