Cut into 4 inch (10cm) rounds , turn a muffin tin upside down and cover the outside of the muffin forms with the pastry ( This was you get deep pastry cases but they are easier to get out then putting them into the muffins forms). Return to the fridge for 10 minutes
Bake in a preheated oven at 400F for 15 minutes
Remove from the muffin tray while still hot and allow to rest.
While shells cool, make the custard:
Place the cream in a heavy-based saucepan add the vanilla bean paste
Heat the cream to boiling point.
Beat together the eggs and sugar
Whisking as you do so, gradually pour the hot cream into the egg mixture and mix well.
Pour the egg and cream mixture into the saucepan and cook over a low heat, stirring constantly, for 5 minutes until the mixture thickens into a custard. Take care not to let it come to the boil.
Divide the custard among the pastry tart cases and set aside to cool.
Make the pavlova:
Preheat to 300F.
Whisk the egg whites until stiff and peaking ( until you can hold the bowl upside down without the mixture sliding out). Make sure you do this in a totally clean bowl (water or oil stops the whites going stiff)
Slowly fold in the caster sugar a tablespoon at a time
Form a circle of meringue on a baking paper covered baking sheet
Place the meringue in the oven, and immediately turn the oven down to 285F.
Cook for one hour and if possible leave in the oven overnight until cool