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Preheat the oven to 180C/160C fan forced. Place 1 biscuit into each hole of a 12-hole patty pan. Bake for 3 minutes, then carefully press the softened biscuits into the holes to create a shell. (If you have 2 trays, you can place 1 tray over the other and gently press into the warm biscuits to shape the shells). Set aside, in the pan to cool. Transfer to a serving plate. Repeat with the remaining biscuits.
Whisk the condensed milk, passionfruit pulp and lemon juice in a bowl until well combined. Place 12 biscuit cups back into the patty pan. Spoon 1 level tablespoon of mixture into each biscuit shell and bake for 10 minutes or until just set. Set aside, in the pan, for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining biscuit cups and condensed milk filling.
Spoon a little extra passionfruit pulp on top of each tart to serve. Best served within 6 hours of making.