begin by making basic shortcrust pastry and cutting it into circles with a cookie cutter. if you don't have one you could always use the rim of a mug, tall glass or even a dressing bottle. you then put them in foil cases which you can get from most big supermarkets.
you then beat an egg and a splash of milk together and pour into the cases. i would say 1 egg per six tarts. and finally sprinkle with your favourite flavouring :) personally i love anything with red onion but would love to try this with asparagus and salmon or broccoli and stilton!
