Kid you not, this is a easy to make and yummy dessert/finger food.
You probably don't have a pastry cutter, but do not fret. Just use something round of the similar size to cut out the pastry rounds. If you don't have the min-muffin moulds/trays, ask around and borrow. I have 2 moulds that are able to make 24 at one go. You can make the tart shells up to 1 week in advance. Store the cooled shells in a airtight container in room temperature or in the fridge.
Recipe is found here. The recipe portions are for normal muffin sized tarts. I like the mini ones which are easier for people to pick up and pop it in their mouths. Just as a guide, if you are making the mini sizes, each pastry sheet is able to produce up to 20 shells (if you know how to cut it properly).
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