Preheat oven to 180°C (210°C for conventional ovens) and lightly grease a muffin or tartlet pan.

Place short crust pastry on a lightly floured kitchen work surface. Cut roughly 12cm rounds of pastry from one packet of pastry.

Carefully line each hole of the muffin or tartlet pan with your rounds of pastry.

TIP – take a second muffin or tarlet pan and place it on top of the first, gently pressing the pastry down into each hole, this will help to press the pastry into the mould. Alternatively, press the pastry into the mould without breaking.

Using a fork, prick the bottom of the crust, this will reduce bubbling when cooking.

Place in the preheated oven and bake for 10-15 minutes until golden.

When finished, simply transfer to a plate or wire rack to cool.

Measure chilled skim milk and mousse mix in to a mixing bowl.

Mix on medium speed for 1 minute.

Scrape down the sides of the bowl with spatula.

Mix on high speed for 6 minutes.

When complete, either spoon or pipe your mousse into your pastry shells.

Place in fridge and chill for 1 hour or until set.

Garnish with desired fruit topping and mint leaves.