A question about a recipe: Paule Caillat's Brown Butter Tart Crust

I have a question about the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes. Is this crust easy to unmold, and does it hold together well after being unmolded? I'd like to be able to make individual tart shells, and I need to be able to unmold them prior to filling.

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HalfPint
HalfPint May 22, 2012

I don't see why it wouldn't unmold, it's mostly butter. I would also generously grease the tart shells with butter (not baking spray or shortening) to insure that it definitely unmolds.

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