Tiny Tomato Tarts

Preheat the oven to 425 degrees. Roll out the cake on a lightly floured surface; roll out in a 12-inch circle. Cut into 24 circles using a 2-inch round mold with scalloped edges. Squeeze out the circles on the bottom of the miniature muffin tins, not greased. (The dough will rise slightly on the sides, forming a cup.) Prick the bottom of the dough once with a fork.Bake at 425 ° C for 4-5 minutes or until cooked through. Cool in the pan on a wire rack for 15 minutes. Reduce the oven temperature to 350 degrees.Meanwhile, dry the tomatoes well, wringing them out between paper towels. Combine tomatoes and chopped basil in a small bowl; season with the desired amount of salt and pepper. Combine mayonnaise and the following 3 ingredients in a medium bowl. Spread the tomato mixture over the baking cakes and top with the mayonnaise mixture.Bake at 350 ° C for 18-20 minutes. Serve immediately. Decorate if desired.Note: Before cooking, bake and refrigerate the dough cakes as indicated in Step 1, then remove from the muffin tin and store in an airtight container for up to 3 days. Place the cakes in the muffin tins, fill and bake as directed.