PREHEAT OVEN TO 350 F DEGREES. BUTTER A 9-INCH PIE PLATE OR MUFFIN PAN. IN A BOWL, COMBINE FLOUR AND SUGAR. CUT IN THE BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. ADD THE WATER-EGGYOLK MIXTURE AND MIX DOUGH UNTIL IT FORMS A BALL.

ROLL OUT DOUGH TO FIT A 9-INCH PIE PLATE OR ROLL INTO A RECTANGLE AND USING A ROUND COOKIE CUTTER, CUT CIRCLES AND FIT INTO MUFFIN PAN. GATHER THE TRIMMINGS AND ROLL IT OUT AND CUT AGAIN WITH COOKIE CUTTER; REPEAT UNTIL THERE’S NO MORE OR VERY LITTLE EXCESS DOUGH LEFT. LIGHTLY PRICK THE THE BOTTOM AND SIDES OF THE CRUSTS WITH A FORK, MAKE SURE YOU’RE NOT PRICKING THROUGH IT (THIS IS CALLED DOCKING AND THIS IS DONE TO PREVENT THE CRUST FROM RISING). FLUTE EDGES.

BAKE FOR 15-20 MINUTES OR UNTIL GOLDEN BROWN. COOL.

MEANWHILE DO THE FILLING: COMBINE SWEETENED PURPLE YAM AND MACAPUNO. FILL EACH OF THE COOLED MINI TART SHELLS WITH THE PURPLE YAM MIXTURE. WHIP THE HEAVY CREAM AND ICING SUGAR AND TOP MINI PIES WITH IT GARNISH WITH A LITTLE MACAPUNO.