Where I work, we usually line tartlets with foil over the bottom and up the sides and add beans. Once your shells are cool, turn out the beans and gently remove the foil (saving your squares of foil and beans for next time). I guess that's not altogether different from your method with parchment. However, Michel Bras does suggest lining your shells with cheesecloth, adding your beans, and tying the cheesecloth closed to make bundles that can be reused ad infinitum. If your tartlets are a consistent size and you have space to store bundles of cheesecloth-wrapped beans, that might be the way to go. I've yet to try it, so let us know how it turns out. Hope that helps.
