carefully distribute filling mixture into pastry-lined muffin cups
Fill each pastry cup 3/4s of the way full
The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
Bake for 20-25 minutes
Immediately
and very carefully using the tip of a pointed knife
gently knudge out each tassie out of its cup and transfer to a rack to cool
If they cool in the pan too long
they are more difficult to remove
Your first couple may break those are the ones I eat on the spot- the rewards of making them
but you will soon learn just the right move to remove them perfectly