tart casing/tins

[homer]

got my knives all sussed now and happy with the ones i bought, picked up some super sexy circulon infinite skillets and chef pan at a bargin price so moving on to baking bits now
i know its prob not that hard but ive always fancied doing one of those lush looking strawberry tarts with the butter pastry base, custard then strawberries on top
so does anyone have any knowledge of the little fluted tartlett tins that are about 3 1/2"" or so?
dont know weather to get loose bottomed ones or a fixed type?
ive read about buying double the amount and using one to line the other one to make blind baking easy

any ideas?

[Kizer]

I have not used the fixed type, but the loose bottom versions seem to be my go to for tarts. It just makes everything easier, at least without trying the fixed, that is my thought.

[Snags]

loose bottom non stick if they have them the others rust and stick

[wheels]

In the UK my choice would be tins from Silverwoods:

http://www.headcook.co.uk/silverwood-3- ... -of-4.html

http://www.alansilverwood.co.uk/

HTH

Phil