Find the recipe for Pasta Frolla here.

Find the recipe for  Crema Pasticciera here.

Heat the oven to 180ºC (350ºF).

Choose your pie pans.  You can use muffin pans, like I did, or opt of a larger shape.  The form should have high sides. Grease the pan before using.

Roll out the dough until it is about  a 1/4 cm thick. Cut out a round for the base and a smaller round for the top.  As you can see in the photo in the above post, I used a bowl for the base and a cookie cutter shape for the top.

Carefully place the larger round in the form and gently press it down.

Add spoonfuls of the crema until you nearly fill it to the top of the pastry round.

Put the top on, and squeeze the edges together with your fingers.

If you like, you can brush the top with beaten egg to make it shine when it is cooked (I didn't do this step).

Bake for 20 - 25 minutes until the pies have become golden-brown.