Micro-perforated Tart Ring Ø190 H20MM

Silikomart - Professional Baking

Micro-perforated Tart Ring Ø190 H20mm Silikomart

Micro-perforated thermoplastic composite ring for 18 cm pies with boutique pastry finish

The Silikomart micro-perforated tart ring Ø190 H20mm is the reference tool for making pies with perfectly clean lining, even baking, and easy release. With an internal diameter of 19 cm, it fits final pies or tartlets of 18 cm diameter once lined, the most versatile size in the pastry repertoire.

Made from thermoplastic composite material, this Silikomart perforated ring represents a new generation of rings: lighter than classic stainless steel, completely non-stick without prior greasing, naturally stainless, and resistant to direct oven baking up to 230°C. The micro-perforations around the circumference allow hot air to circulate through the dough during baking, ensuring even rising, perfectly golden edges, and successful blind baking without deformation.

Why choose this micro-perforated tart ring

Every feature of this Silikomart ring is designed for pastry chefs aiming for professional finishing from lining to baking.

• • Micro-perforations on the wall: optimal air circulation during baking, clean and golden edges, eliminates the "belly" effect where the dough puffs up towards the center.
• • High-performance thermoplastic composite: naturally non-stick, stainless, lighter than traditional stainless steel, resistant to shocks and repeated oven-cold cycles.
• • Wide temperature range: from -60°C to +230°C, compatible with oven, freezer, blast chiller, and cooling cell for frozen pie inserts or bases.
• • Optimized 20 mm height: depth suited for classic filled pies (lemon, chocolate, fruit) without overflowing, while remaining ideal for thin pies and display finishes.
• • Non-stick unmolding: just lift the ring after baking, the tart slides out intact without prior greasing or effort.

Interactive lining dough calculator

How much dough to prepare to line your ring, and how many tarts per recipe?

3 Patissland tips for professional-quality lined tarts

• • Cold lining: take your rolled dough out of the refrigerator 15 minutes before lining. Too cold it cracks, too warm it sticks and deforms. Place the dough on the ring, let it drop by gravity into the lower corner, then lift the edges with your thumb tip. Trim the excess flush with a paring knife, blade facing the ring.
• • Blind baking on a perforated mat: place your lined ring on a perforated silicone mat (like Silpain) or directly on a perforated baking tray. The micro-perforations of the Silikomart ring combined with the perforated mat create 360° air circulation, ensuring even baking of the base and edges without intervention.
• • The essential freezer step: the golden rule for clean lining is to freeze your lined dough in the ring for at least 30 minutes before baking. The dough no longer shrinks, the edges keep their exact height, and the baking starts evenly without deformation. You can line in batches the day before and store in the freezer for up to 15 days.

Patissland tip: why micro-perforations change everything

The micro-perforations pierced in the ring wall are not a minor technical detail: they radically change the baking result. On a classic non-perforated stainless steel ring, the solid wall traps the steam released by the dough during baking, creating a "steaming" effect that softens the edges and causes the typical phenomenon of dough collapsing and losing height. With a micro-perforated ring, the steam escapes gradually, moisture stays low in contact with the dough, and the crust forms immediately on the circumference. Result: perfectly vertical, crunchy, and golden edges, just like in the display cases of the great Parisian pastry houses. This is the technical signature of the modern shop tart.

Patissland tip: thermoplastic composite vs stainless steel, which to choose?

The thermoplastic composite Silikomart is a recent alternative to traditional stainless steel rings. Its technical advantages are concrete: non-stick without greasing (saving production time), weight halved compared to an equivalent stainless steel ring (faster handling during setup), no risk of rust if residual moisture remains during storage, and above all a gentler heat distribution that prevents overcooking the edges. Stainless steel remains relevant for very high temperature gradients (above 240°C) and for slicing with a mechanical slicer. For 95% of pastry shop uses (tarts, tartlets, entremets), the micro-perforated composite is now the most relevant choice.

Patissland creation ideas

• • The signature lemon meringue tart: sweet pastry shell, yellow lemon cream, Italian meringue piped with a flat fluted nozzle, finished with a blowtorch. The classic that alone justifies investing in a micro-perforated ring.
• • The chocolate ganache tart: chocolate shortcrust pastry baked blind, 70% dark grand cru chocolate whipped ganache, decorated with shavings and gold leaf. For chocolate pastry shop displays.
• • Spring strawberry tart: vanilla sweet pastry, lightened chiboust pastry cream, Mara des Bois strawberries arranged in a rosette, neutral glaze. The seasonal tart that is unanimously loved in stores.
• • Boutique-style thin apple tart: homemade puff pastry rolled to 2 mm, thin slices of Reinette apples arranged in a rosette, brown sugar and a knob of butter, baked under a sheet. Traditional pastry elegance revisited.
• • Caterer-style Lorraine quiche: shortcrust pastry lined and blind-baked, egg mixture, cream, smoked bacon lardons, nutmeg, slow baking 35 minutes at 170°C. For your catering menus and lunch menus.
• • Salted butter caramel tart: chocolate shortcrust pastry, soft salted butter caramel with fleur de sel, milk chocolate whipped ganache, reconstructed shortbread decoration. The best-selling tart of contemporary pastry.

Technical features

• • Brand: Silikomart Professional
• • Type: micro-perforated tart ring (ring without bottom)
• • Inner diameter: 190 mm
• • Final tart diameter obtained: approximately 18 cm after lining
• • Height: 20 mm
• • Material: micro-perforated food-grade thermoplastic composite
• • Properties: natural non-stick, stainless steel, lightweight
• • Temperature range: from -60°C to +230°C
• • Compatibility: oven, freezer, deep freezer, blast chiller
• • Origin: designed in Italy

Care and durability

Wash with warm water and mild soap after each baking. Dishwasher safe, top rack at moderate temperature. The thermoplastic composite does not rust, does not deform from thermal shocks, and requires no greasing. Dry thoroughly before storing to preserve the micro-perforations from any dry residue. Store flat in a clean, dry place. Avoid sharp utensils (knives, blades) that could leave marks on the inner wall. A well-maintained ring offers several hundred baking cycles without performance degradation.

To go further

Complete your tart station with our dedicated references:

• Explore the Silikomart collection and all our professional tart rings.
• Optimize baking with our perforated silicone baking mats and our professional perforated baking sheets.
• Top your pies with our covering chocolates and our almond and hazelnut powders.
• Refine your finishes with our neutral and glossy glazes and our edible gold leaf.