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Can someone please explain how to determine which type of sheet gelatin to use?  I am making a vanilla tart out of Patisserie at Home, and the recipe calls for 3/16 oz. of gelatin.  Does it matter which type (Gold, Silver, etc.), as long as the weight is accurate?  TIA.  

Yes it does matter which type you use; here's a handy conversion chart

The types of gelatine have very different strengths and you don't want rubber! Converting recipes from leaf to powdered gelatine is extremely tricky as you can't use a straight substitution based on weight.  Leaf gelatine comes in different strengths (or grades) and the strength of the leaf gelatines is also different to the powdered type.

Debkellie - couldn't see the conversion chart - very useful it would be.

Ray . try this link instead .. there's reading required though! gelatin chart (a different source)

Wow, that helps so much!  Thank you!