In a medium bowl, combine all of the crust ingredients and press into a non-stick muffin tray, forming individual tarts.
In a small pot, bring all of the filling ingredients to a simmer, leaving out the tapioca starch.
In a small cup, whisk together the tapioca starch with some of the liquid from the pot, ensuring there are no lumps.
Pour back into the simmering liquid and continue whisking for 5 minutes on medium low heat.
Pour liquid into mini tart crusts and freeze for at least 4 hours or until fully set.
Top with candied ginger and enjoy!