Hum... baked over a ramikin...you must bake one ahead of time to test this, because the shape might not hold. When the pastry puffs in the oven it might slide off your cups. Also since there is no weight on top pastry, the cup shape might not remain so it may not be a "container shape" as you are expecting.
You did also understand your keeping this stored wrapped in the freezer after you've shaped them? Take it out about 1 hr. before your event and put it into a refridgerator to defrost. Bake the dough straight from the cooler. Usually you would prick the bottom with a fork so it doesn't rise as high as the sides.
I learned a trick where you can bake your pastry ahead of time regardless of humidity. When it's 3/4's of the way baked, take it out of the oven and brush it (professionally I spray it, thats' easiest)with very warm corn syrup. The corn syrup gives the pastry a lovely shine and it seals the dough so it will remain crisp and flaky. The pastry will even look great the next day instead of dull and old.
