Micro-perforated Tartlet Ring Ø80 H20mm

The Silikomart AFT80 perforated tart ring stands out with 6 major technical advantages that make it the reference for professional pastry chefs:

• Technical micro-perforations: optimal moisture evacuation during baking for ultra-crispy dough, without soggy spots at the bottom or "soggy bottom" effect
• Deform-resistant thermoplastic composite: maintains perfect shape even after several hundred bakes, unlike metal rings which can warp
• Non-stick coating: perfect release without prior greasing or dough sticking
• Rustproof and durable: no corrosion, no oxidation, exceptional lifespan under intensive workshop use
• Sharp straight edges: modern and professional finishes, perfectly calibrated for boutique pastry
• Thermal versatility: compatible with oven (up to 180°C), freezer (down to -60°C), and dishwasher

To explore the full range of Patissland pastry rings, see the complete collection of rings and frames.

Patissland offers several ranges of pastry rings, each with its professional specialty:

• Silikomart AFT80 Perforated Ring Ø80mm (this sheet): thermoplastic composite, technical micro-perforations, format dedicated to individual tartlets. Reference for the shop and gastronomy
• Multi-size Micro-perforated Tartlet Ring: alternative in several diameters to fit different tartlet sizes
• 20 cm Pastry Ring: large size for family pies and traditional entremets
• Adjustable Ring 13-31 cm: versatile solution with diameter adjustment, ideal for multipurpose workshops
• Ø7 cm Filling Ring: for plated desserts and individual entremets
• Silikomart Klassik Tart Ring Kit 70mm: complete Silikomart kit in 70mm size for those seeking an even more compact format

The AFT80 remains the reference size for boutique tartlets and premium pastry: its 80 mm diameter corresponds to the standard individual portion recognized throughout the profession.

The micro-perforations of the Silikomart AFT80 ring are not just an aesthetic detail but a true technical innovation that transforms baking:

• Steam evacuation: during baking, moisture contained in sweet or shortcrust pastry evaporates. Without perforations, this steam remains trapped and soggifies the base. With micro-perforations, it escapes sideways
• Even baking: oven heat penetrates through the perforations, preventing cold spots in the center of the ring. Result: golden and uniform crust all around the circumference
• No shrinkage: the dough does not shrink toward the center during baking, maintaining the exact shape of the ring
• Maximum crispiness: the tartlet base remains perfectly crispy even when filled with pastry cream, ganache, or whipped ganache several hours before serving
• Reduced baking time: thanks to heat penetration from the sides, baking is generally 10 to 20% faster than with a traditional solid ring

This technology has become a standard in modern professional pastry, especially in chef pastry shops and gourmet restaurants where the quality of the tart base is a decisive criterion.

The Silikomart AFT80 Ø80mm perforated ring excels in all uses where the quality of the baking base is essential:

• Individual sweet tartlets: lemon meringue tartlets, chocolate-praline, seasonal fresh fruit, coffee gourmand
• Mini savory quiches: individual Lorraine quiches for buffets or cocktail receptions
• Modern tart bases to fill after baking: professional technique to preserve maximum crispness
• Crispy bases for individual entremets: reconstituted shortbread disc, dacquoise, financier base
• Calibrated Breton shortbreads: for perfect portion consistency in stores
• Regular thick cookies: advanced technique for calibrated gourmet cookies
• Individual Viennese shortbreads: perfectly sharp shape thanks to straight edges
• Almond-based tartlets: almond cream, individual frangipane

To explore other Silikomart formats, see the Silikomart catalog available on request from Patissland.

To fully exploit the performance of the AFT80 perforated ring:

• Step 1: prepare the mat - place the ring on a perforated silicone baking mat (like Silpain) or on a perforated tray. The perforated mat is essential to release steam from below
• Step 2: line the dough - roll out your sweet or shortcrust dough to 2-3 mm thickness, line the ring by gently pressing against the edges
• Step 3: trim excess - run a sharp knife along the top edge of the ring for a clean cut
• Step 4: cold rest - refrigerate for at least 30 minutes (ideally 1 hour) to firm the butter and prevent shrinkage during baking
• Step 5: blind baking - bake at 165-170°C with fan for 18-22 minutes depending on the dough, without weights or beads (the perforations replace this step)
• Step 6: unmolding - let cool for 5 minutes; unmolding is effortless thanks to the non-stick coating
• Step 7: filling - fill while cold to preserve maximum crispness of the base

The 7 signature tips from pastry chefs to get the most out of the AFT80 ring:

• Ultra-cold dough: work the dough straight from the refrigerator; cold butter prevents slipping in the perforations
• Brown butter glaze: apply a light coat of warm brown butter on the baked base just before filling to waterproof and add flavor
• Base chocolate: for tartlets filled with moist cream (lemon, fruit), spray the baked base with Mycryo cocoa butter or melted chocolate to seal it
• Two-step baking: blind bake for 15 minutes, then fill and finish baking for 5-8 minutes for recipes like frangipane
• Storage of bases: precooked tartlet bases keep for 48 hours at room temperature in an airtight box, convenient for shop production
• Regular dough cutting: use a Ø 100 mm cutter to cut the dough with the right margin for lining
• Regular piping: for piped fillings (whipped ganache, mousseline cream), use a Wilton nozzle reference for perfectly regular rosettes

To fully utilize the AFT80 ring, here are the complementary Patissland accessories:

• Perforated silicone baking mat: essential for air circulation under the ring during baking
• Perforated tray: alternative to silicone mats for batch baking
• Entremet molds: to make inserts that pair with AFT80 bases (tartlet-based entremets)
• Wilton nozzles: for regular piping of fillings on baked bases
• Other rings and frames: to complete your range with other diameters and heights
• Mini angled spatula: for perfectly smoothing fillings in AFT80 bases
• Food brush: for waterproofing with browned butter or melted chocolate

The Silikomart AFT80 ring is designed to withstand intensive professional use with simple maintenance:

• Hand washing: warm soapy water, gentle brushing to remove any residues in the perforations
• Dishwasher: compatible (standard program, max 70°C). The thermoplastic composite resists without degrading the non-stick coating
• Brushing the perforations: use a small stiff brush to remove any dry dough in the micro-perforations
• Immediate drying: wipe with a clean cloth after washing to avoid lime stains
• Storage: stacking possible if the rings are completely dry, without residual moisture
• HACCP compliance: composite material approved for EU food contact, washable at high temperature, guaranteed traceability
• Lifetime: with careful maintenance, several years of intensive workshop use without performance degradation

Silikomart is a leading Italian brand in the professional pastry world, specializing in silicone molds and technical rings. Its Silikomart Professional division equips starred pastry chefs, culinary schools, and high-end pastry shops across Europe.

The perforated rings of the AFT (Anti-stick Functional Tart) range stand out for:

• A proprietary composition in high-performance thermoplastic composite
• A strict dimensional tolerance that guarantees perfect calibration between rings from the same batch
• Laser-calculated perforations with optimized diameter and density for thermal circulation
• An industrial durability certified for intensive workshop use

Patissland has selected Silikomart Professional for the brand’s recognized reliability among demanding pastry chefs. To explore the full range, see the Silikomart Patissland catalogue.

Does the AFT80 ring require greasing before use?
No, the non-stick coating of the thermoplastic composite allows perfect unmolding without greasing. If you wish, a light coating of melted butter can be applied to make unmolding very fragile doughs even easier.

Do you need to use baking beads with this ring?
No, that is the major advantage of perforated rings: the micro-perforations replace the function of baking beads by releasing steam. The dough bakes without deforming or puffing up.

What is the recommended baking temperature?
The ideal range is 165 to 170°C with convection heat for classic sweet and shortcrust pastries. The ring can withstand up to 180°C, but beyond that, the dough may brown too quickly.

Can the ring go in the freezer?
Yes, its thermal resistance ranges from -60°C to +180°C. You can prepare your dark crusts in advance, freeze them in the ring, then bake them directly without thawing.

What is the difference with a multi-size ring?
This sheet specifically concerns the fixed Ø80mm format with Silikomart Professional reference AFT80. For multi-format needs, see our multi-size micro-perforated tartlet ring.

How many tartlets can be baked simultaneously?
On a standard 60x40 cm baking sheet, you can place about 30 AFT80 rings spaced 2 cm apart. Large-scale production possible in series.

Is the ring compatible with puff pastry?
Yes, but we recommend pricking puff pastry with a fork before baking to prevent excessive rising despite the perforations.

How to clean dough stuck in the micro-perforations?
Use a small stiff brush with fine bristles (like a dedicated toothbrush) with warm soapy water. Residues come off effortlessly after a few minutes of soaking.