Individual savoury tartlets can vary in size and shape, and are ideal for a first course or as bite-size canapés for a drinks party. Bake the shells blind before adding a sweet or savoury filling. Cool on a wire rack.
The shortcrust pastry quantities will make 18-20 small boat-shaped tartlets. If you bake the pastry shells in advance, store in an airtight container for 2-3 days or alternatively you can freeze them.
Arrange the tartlet moulds on a baking sheet in neat rows. Roll out the pastry to 2.5mm (⅛in) thick, then use the rolling pin to place it gently over the moulds.
Use a small piece of surplus dough to gently press the rolled-out dough into each mould, pushing it well into the sides and base and taking care not to stretch the dough. Using a dough ball avoids making unecessary fingermarks in the dough.
Roll the rolling pin over the tops of the moulds to cut off excess pastry. Prick the base of each one with a fork. Fill with greaseproof paper and beans and bake blind for 8-10 minutes. Remove the paper and beans and bake for a further 6-8 minutes.