Brown Butter Tarts are 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.
This recipe features an updated version of the individual press in crusts that were used for the Banana Caramel Rum Tart. It eliminates the need for two pieces of dough to make one shell lessening the possibility of the two pieces separating where they meet. The shells can be pressed in and frozen months ahead of time if well wrapped. These tart shells require no rolling out. They are simply pressed into the shell. Continue reading