Cheese and Garlic Tart

Place crackers in a freezer bag and finely crumble. Melt butter, mix with salt and stir into bread crumbs. Gather 6 metal rings with a diameter of 6-8 cm (approximately 3 inches). Place on plates, spread in crumb mixture, press down firmly and refrigerate. Soak gelatin in plenty of cold water. Beat cream until stiff and refrigerate. Drain garlic cloves and puree with basil and lemon juice. Mix with cream cheese and season with salt and pepper. Dissolve gelatin in a small saucepan over medium heat and stir in a little cream cheese mixture. Once mixed, pour back into cream cheese mixture. Fold in cream. Spread cream cheese mixture on top of tart bases, smooth and refrigerate for at least 3 hours. Rinse tomatoes and cut into wedges.