Sweet shortcrust pastry, baked blind first.
This is a lot harder than anyone told me! I'm beginning to see why people would go and buy these ready made. I rolled out the pastry too thick and the rounds too big, and cooked them all too long. They were going to be egg custards but they were too cooked when I took them out of the oven so I had to improvise.
Putting a dollop of jam (nutella, marmalade, strawberry jam and lemon curd, I made a few of each) in the middle and whipping up a meringue topper actually meant they were quite cute and edible.
Next time I'll concentrate more on the pastry cases being the right size, shape etc.
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