Camille’s Bakery making pasteries and food by scratch and the most sold desserts at the restaurant. They are not at all difficult but making as many as we sell, can be daunting. I make these using 3 3/4 x 1/2 inch tart shells with removable bottoms. However, at home, for my shells do not have the removable bottom and they work fine for these Brown Butter Tarts. We originally used 4 1/4 x 1/2 inch tart pan but it proved to be too much with the ice cream so we reduced the size of the tarts.