Forming Mini Round Tart Crusts

The tins I use for these are slope-sided and 6cm in diameter at the top. If you have new ones, wash them well and dry them, then bake them at 190°C/gas mark 5 for 30 minutes and allow them to cool. Heating them seasons the surface, much as you might do with a new omelette pan. Coat the tins with vegetable cooking spray the first few times you use them; after that, it will no longer be necessary. Once you start baking with the tins, only wipe them well after each use; don’t wash them in soapy water, or dough might stick in them. Be especially careful not to overfill the tarts, especially with anything custardy that might overflow and glue the crust to the tin.