A nice recipe, but as other discovered, there was much more custard filling than tart dough (about twice as much). On the other hand, I think my tart dough that I used in the regular sized muffin pan (12 tarts in all) had dough that was too thick. The ones I made in the mini-muffin pan were much better. If i had stretched out the dough a bit more, I probably could have made more tarts. I initially started with a mini-muffin tin that made 12, and these came out well. My oven finished these in about 12 minutes, and they came out pretty much as described (the filling puffs up a bit). My second batch was a bigger mini-muffin tin that made 24, so it took closer to 16 minutes to make, but these ended up being nicer. At this point, I ran out of dough, but had plenty of filling, so I made another batch of dough as described and pressed them into the regular sized muffin tin that makes 12. With the thicker dough and deeper fillings, the tart took much longer to cook, but the crust started to brown before the filling was ready. In my case I ended up baking them for 22 minutes, but near the end I started turning the temp down to avoid burning the crust. In the future, I'll have to thin out the dough and reduce the temp, while cooking a bit longer to make sure these come out as nicely as I like them. I started with cutting the butter into the sugar-flour mixture, but ended up using my hands, which were much better at making the small crumbs described. All in all, tasty recipe.
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A nice recipe, but as other discovered, there was much more custard filling than tart dough...