Sweet custard tarts: as simple as can be

Made these for our ANZAC Day afternoon tea party. I used frozen plain shortcrust pastry, and cut out rounds with a drinking glass. I put them into a greased muffin pan and baked for about 15 minutes at 200C.
After they came out, I painted each one with a little plain sugar syrup: I wanted to give them a sweet tang and also to give them a nice glossy edge. When it was serving time, I put a teaspoon or so of Trim custard into each case and threw on a few passionfruit seeds.

The verdict: very tasty, light and moist. The perfect contrast to the rough and crunchy ANZAC biscuits.