Perforated Tart Ring (Choose the size)

Patisse - Pastry rings and molds

Patisse Perforated Tartlet Ring Stainless Steel

Perforated stainless steel ring 2 cm high for crispy tartlet bases and even baking

The Patisse Stainless Steel Perforated Tartlet Ring, height 2 cm, available in several diameters to choose from, is the reference tool for making professional tartlet bases with a crispy texture and perfectly even baking. Made of pastry-quality stainless steel, it combines durability, sanitary cleanliness, and technical performance.

The side perforation of the ring is the key technical feature: it allows the oven heat to circulate directly through the ring wall to bake the dough evenly, while letting moisture escape. Result: a crispy tartlet base inside, without soft or soggy walls, even when filled with wet creams like pastry cream, lemon meringue, or chocolate.

This is the signature tool for high-end individual tartlets served in professional pastry shops and gourmet restaurants.

Tartlet production calculator

How many rings to plan according to your production project.

Calculate my needs

Technical specifications

• • Brand: Patisse (Netherlands)
• • Material: stainless steel pastry quality
• • Height: 2 cm (standard individual tartlets)
• • Diameter: available in several sizes to choose from in the dropdown menu
• • Finish: micro-perforated wall for moisture evacuation
• • Color: professional brushed stainless steel silver
• • Compatible with: traditional oven, convection oven, professional oven
• • Care: hand wash with warm soapy water, dishwasher safe
• • Packaging: sold individually

Why choose a perforated ring rather than a classic ring

The difference between a perforated ring and a non-perforated ring is not aesthetic but technical. It radically changes the final result on 4 criteria:

• • Even baking of the wall: heat passes through the perforations and bakes the dough on the sides as well as the bottom, avoiding the "pale wall and burnt bottom" effect
• • Moisture evacuation: the water vapor released by the dough during baking escapes through the perforations instead of stagnating against the wall
• • Durability after filling: a tartlet baked in a perforated ring keeps its crispness for 24 to 48 hours even when filled with moist cream, compared to 6 to 12 hours in a classic ring
• • Easy unmolding: the baked dough does not stick to the metal thanks to air circulation, clean unmolding without tearing the wall

It is precisely for these reasons that all professional pastry chefs and starred chefs exclusively use perforated rings for their individual tartlets sold in shops or served in restaurants.

Compatible dough types and fillings

• • Sweet pastry: the most used in shops, stable structure, perfectly supports baking in perforated rings
• • Shortcrust pastry: extra crispy result, ideal for lemon meringue and red fruit tartlets
• • Shortcrust pastry: ideal for savory tartlets (mini quiches, cheese tartlets)
• • Puff pastry: compatible but with caution (weight on the dough during baking to prevent puffing)
• • Breton shortcrust pastry: widely used for "Conticini-style" tartlets, characteristic crisp structure

For fillings: pastry creams, chocolate ganaches, frangipanes, fruit curds (lemon, red fruits, exotic fruits), fruit compotes, mousses, whipped cream, fresh fruits, tempered chocolate decorations.

Technical instructions

• • Step 1: lightly butter the inside of the ring with a brush (or use a professional release spray)
• • Step 2: place the ring on a perforated silicone baking mat (Silpain) or directly on a perforated tray
• • Step 3: line the ring with a 2 cm high strip of dough for the wall, then a disc for the base, carefully sealing the joints
• • Step 4: prick the base with a fork to prevent puffing during baking
• • Step 5: freeze for 30 minutes before baking (the dough shrinks less with heat)
• • Step 6: bake blind at 175°C for 15 to 25 minutes depending on diameter (until evenly golden)
• • Step 7: unmold while hot by gently sliding the ring upwards, then let cool on a rack before filling

Patissland tips for perfecting your tartlets in a perforated ring

Care and storage

• • Recommended washing: by hand with warm soapy water using a soft brush, dry immediately with a cloth
• • Dishwasher: occasionally tolerated but hand washing is preferable to preserve the brushed finish
• • Storage: stack by size in a dry place, protected from humidity (prevents superficial oxidation marks)
• • Lifespan: unlimited with proper care, it is a long-term investment for professional pastry
• • Precaution: do not bend or crush the ring, maintain its perfect cylindrical shape to ensure even baking

Frequently Asked Questions

Should the ring be greased before lining with dough?

Yes, slightly. A thin layer of melted butter brushed on, or a professional release spray, helps with hot release and ensures a flawless wall finish. Without greasing, the risk is that the dough sticks through the lower perforations when unmolding.

Can the dough be baked directly with the filling or should it be blind baked first?

It depends on the filling. For fillings baked with the dough (quiches, custard tarts, savory tartlets with filling), bake directly all at once. For fillings added cold (ganaches, pastry creams, fresh fruits), blind baking is mandatory with baking beads or rice at 175°C for 15 to 25 minutes depending on the diameter.

Does the ring work without a perforated silicone mat?

Technically yes, but the result will be significantly lower quality. The Silpain mat (perforated silicone) is the essential complementary accessory to the perforated ring: it ensures air circulation under the dough, prevents sticking to the tray through the lower perforations, and guarantees perfect unmolding. Perforated ring + Silpain = professional standard.

Which diameter should I choose to start in a shop?

The 7 cm diameter is the most versatile and cost-effective for daily pastry shop displays. It offers the best visual/material cost ratio and is the size expected by most customers for a classic individual tartlet. Start with 12 to 24 rings of 7 cm, then add 5 cm for petits fours and 10 cm for shareable tartlets.

Can this ring be used in a convection oven?

Yes, a convection oven is even recommended: the ventilation maximizes the effectiveness of the perforations and ensures even more uniform baking. Recommended temperature is 165 to 170°C with convection (10°C less than a traditional oven) for the same baking time.

Is the ring suitable for savory tartlets (quiches, etc.)?

Absolutely. Savory tartlets (mini quiches, cheese tartlets, vegetable tartlets) benefit even more from perforation since the fillings are very moist. The crust stays crispy even after 24 hours, ideal for catering trays, professional buffets, and wedding orders.

How long should a tartlet be blind baked depending on the diameter?

Indicative blind baking times at 175°C: Ø 5 cm: 12 to 15 minutes / Ø 6 cm: 14 to 17 minutes / Ø 7 cm: 16 to 20 minutes / Ø 8 cm: 18 to 22 minutes / Ø 10 cm: 22 to 25 minutes. The visual cue remains the uniform golden color of the dough (do not rely solely on the timer, adjust according to your oven).

To go further

Complete your professional tartlet production station:

• Discover the full Patisse range and our pastry rings.
• Essential accessory: our perforated silicone baking mats (Silpain) for perfect unmolding.
• Browse our baking molds for other formats (entremets, individual cakes, petits fours).
• Present your tartlets in our elegant cake boxes for shop sales or orders.