Crush the biscuits until they become a fine crumb (a food processor will do the job nicely)

Melt the butter and add to the crushed biscuits.

Using the back of a spoon or your fingers press onto the bottom and up the sides of 6 individual loose bottom 8cm tart tins. Chill in the freezer while you make the Filling.

Pour the condensed milk into a saucepan and break in the chocolate, stir on a low heat until the chocolate is melted, add the Raspberry Jalapeño Jam and stir until combined.

Pour the mixture equally between the tart cases and chill for at least 4 hours or overnight. They can then be removed from the tin and dusted with icing sugar and decorated with raspberries.