Bake the shells for 12 minutes at 350°F, then take them out of the oven. Carefully remove the pie weights by lifting the tinfoil out by its edges. Bake for 10-12 minutes more, or until the dough is light golden brown. Allow the tartlet shells to cool completely before unmolding them from their pans. Once they've cooled, add your filling of choice, whether pastry cream, lemon curd, ganache, or something else altogether.