3D Tarte Ring Cabossa Kit 120×40 mm – Silikomart Professional

Create tarts with a “cocoa pod” look and professional finesse. This kit, co-developed with Carmine Di Donna, combines a silicone mold for the tops, six micro-perforated Tarte Rings for perfectly baked 3D shortcrust pastry bases, and a cutter & shaper that cuts and shapes the dough in one motion. Result: regular, clean, and elegant tarts… ready to fill and spray/glaze.

Key Features

• Signature Cabossa Look: an elongated design inspired by the cocoa fruit for contemporary presentations.

• Even Baking: micro-perforated rings that release steam and ensure straight edges without bubbles.

• Speed & Precision: the cutter & shaper cuts and shapes the dough directly on the ring.

• Versatility: mousse tops, creamy fillings, ganache, frozen inserts or chocolate; sweet/shortcrust pastry bases.

• Professional Quality: 100% food-grade platinum silicone, non-stick and durable.

Kit Contents

• 1 silicone mold (6 cavities) for Cabossa tops

• 6 micro-perforated 3D Tarte Rings – 120×40×20 mm (high-performance composite material)

• 1 matching cutter & shaper (cookie cutter + former)

Technical Specifications

• Tart Dimensions: approx. 120 × 40 mm; height 20 mm

• Silicone Mold: -60 °C to +230 °C (oven, microwave, freezer, deep freezer)

• Micro-perforated Tarte Rings: up to 180 °C in the oven, repeated use, dimensional stability

• Non-stick, BPA-free, reusable, dishwasher safe (silicone and cutter & shaper)

• Designer: Carmine Di Donna – Silikomart Professional

Usage Tips

1. Roll out the dough (2–3 mm).

2. Cut & shape with the cutter & shaper, then place on the Tarte Ring: the dough immediately adheres to the micro-perforations.

3. Bake the bases on a mat/perforated surface.

4. Mold the tops (mousse, creamy filling, chocolate) in the silicone, freeze then demold.

5. Assemble and finish (velvet spray, glaze, cocoa spray, powders).

Applications

Shop, buffet, catering, plated dessert, event display (chocolate/coffee, citrus, hazelnut, exotic, etc.).