Perforated Tart Ring (Choose the size)

• Guaranteed Even Baking: the side micro-perforations ensure optimal air circulation around the dough during baking, preventing damp or undercooked spots in the center. Result: uniform baking from edge to center of the tart.
• Signature Crispy Base: continuous steam evacuation prevents the dough from softening due to moisture released by the filling. This is the secret of professional tarts with perfectly crispy bases.
• Suitable for All Types of Dough: compatible with shortcrust, sweet, sugar, puff pastry, and even professional "1-2-3" tart doughs. The stainless steel's thermal conductivity ensures an even golden color.
• 2 cm Height Dedicated to Tarts: the 2 cm height is the French pastry standard for tarts and quiches. It allows for a generous layer of filling (almond cream, fruit, ganache, quiche mixture) without overflowing or collapsing during baking.
• Sweet/savory versatility: one ring covers lemon tart, red fruit tart, chocolate tart, quiche Lorraine, vegetable pie, flammekueche in a ring. Universal lab investment.
• Easy unmolding: the ring without a base is removed by lifting it vertically after cooled baking. No risk of breaking the base like with a classic mold. Presentation directly on the sales support or serving dish.
• Reference Patisse brand: Dutch manufacturer specialized in professional pastry equipment since 1949. Superior quality guarantee compared to generic entry-level rings.

Patisse offers 8 diameters to cover all shop and catering configurations. Here is the guide to choose the right size according to the number of servings.

Patisse Recommendation: for starting in pastry or a CAP exam, the Ø 20 cm is the universal reference size. For a shop activity, having Ø 18, 22, and 26 cm covers most individual to family orders. For catering and event caterers, add the Ø 28 cm for event quiches.

A common confusion in pastry: the height of the ring determines its specialized use. Here’s how to clearly differentiate.

Important: these two rings are not interchangeable. A 2 cm tart ring is too low for a multi-layer entremet. A 4.5 cm entremet ring is too tall for a tart (the dough will not hold during baking at 4.5 cm height). For a complete workshop, owning both sizes is essential.

1. Lemon Meringue Tarts and Signature Tarts

The main application of the perforated ring: lemon meringue tart, chocolate tart, salted butter caramel tart, red fruit tart. Even baking and a crisp base are the hallmark of professional tarts. Clean unmolding for impeccable shop presentation.

2. Fresh Fruit Tarts and Seasonal Tarts

Strawberry, raspberry, apricot, peach, pear, apple tarts depending on the season. The blind-baked base in the perforated ring stays crisp even after adding moist filling. Ø 22 or 24 cm size perfect for shop sales in mid-season and summer.

3. Lorraine Quiches and Signature Quiches

Traditional quiche Lorraine, leek quiche, vegetable quiche, salmon quiche. The perforated ring prevents the quiche mixture (eggs + cream) from soaking the shortcrust pastry. Ideal for catering, caterers, and event buffets.

4. Savory Tarts and Puff Pastry Tarts

Vegetable tarte tatin, puff pastry tomato-mozzarella tart, onion tart, flammekueche in a ring. The 2 cm height allows for a generous filling without overflow during baking. Sweet and savory versatility in one tool.

5. CAP Pastry and Professional Training

Reference format for CAP Pâtisserie exams lemon meringue tart and fruit tart. The Ø 20 cm diameter is the most frequently required or recommended size in exam topics. Essential investment for candidates in training, VAE, or self-study.

6. XL tartlets and individual shop tarts

Format Ø 14 and Ø 16 cm for individual XL tartlets sold individually in pastry shops. Premium presentation justifying a unit sale price above 5 or 6 euros. Strong trend for snack orders and pastry snacking.

• First use: wash with hot soapy water, rinse, and dry completely. Food-grade stainless steel does not require special seasoning.
• Light buttering: lightly butter the inside of the ring or use a professional release spray to facilitate removal after baking. Stainless steel sticks less than non-stick molds, but light buttering ensures perfect unmolding.
• Place on silpat or perforated mat: place the ring directly on a perforated silicone mat Silpain or a silpat on a baking tray. The additional perforated silpain enhances moisture evacuation for an even crispier base.
• Blind baking: for tarts filled after baking (lemon, chocolate, red fruits), line the dough, prick the base with a fork, fill with baking beads on parchment paper, bake for 15-20 minutes at 180°C. Remove the beads and finish baking for 5-10 minutes to brown.
• Direct baking with filling: for quiches and almond cream tarts, line the dough, fill directly with the mixture or cream, bake for 30-40 minutes at 180-200°C depending on the filling.
• Hot or warm unmolding: let cool for 5 to 10 minutes after removing from the oven, then carefully lift the ring vertically. The tart remains on the silpat or tray, ready to be transferred to a serving plate.
• Cleaning: wash by hand with hot soapy water or in the dishwasher. Dry immediately to avoid lime scale marks on the stainless steel. Gently brush the perforations with a fine brush if dough residues get stuck inside.
• Storage: stack vertically by increasing size to optimize space in the laboratory. Stainless steel is resistant to moisture and temperature changes.

Why 2 cm height and not 3.5 cm?

The 2 cm height corresponds to the historical standard of French tarts and remains the reference size for CAP Pâtisserie. The 3.5 cm rings are dedicated to contemporary tall tarts (Cédric Grolet style), more modern but less versatile. For 95% of traditional recipes (lemon tart, fruit tart, quiche, tarte tatin), 2 cm is the ideal and sufficient height.

Which size to choose for preparing the CAP Pâtisserie?

The Ø 20 cm diameter is the most frequently requested size in CAP Pâtisserie subjects for tarts (lemon meringue tart, fruit tart). If you only need to invest in one ring for your CAP tart preparation, choose the Ø 20 cm without hesitation.

What are the micro-perforations for?

The side micro-perforations allow steam released by the dough and filling to escape during baking. Without these perforations, moisture remains trapped inside, softening the dough base and preventing a crisp crust. This is the technical secret of professional tarts versus tarts made with a classic mold.

What is the difference with an entremets ring?

The 2 cm tart ring is designed for oven baking of tarts and quiches, with micro-perforations to release moisture. The 4.5 cm entremets ring is designed for chilling entremets and bavarois, with smooth sides for clean unmolding. The two sizes are not interchangeable: a tart ring is too low for entremets, and an entremets ring is too tall and not perforated for a tart.

Is a base needed or should the ring be placed on a baking sheet?

The ring has no base. To be used placed directly on a baking sheet covered with silpat or a perforated silicone mat Silpain. No need for a base: the dough darkens in the ring and cooks directly in contact with the mat, and unmolding is done by lifting the ring upwards. The tart stays on the mat or is transferred to a serving plate.

Is the ring dishwasher safe?

Yes, fully dishwasher safe. However, to preserve surface shine and avoid limescale marks, hand washing with immediate drying remains the recommended option. Remember to gently brush the perforations with a fine brush if dough residues get stuck inside.

How many tarts per day with one ring?

In normal production (1 batch per production day), count on 1 tart per ring per day. In intensive production (shop with weekend sales or event orders), rotation can reach 3 to 4 tarts per ring daily. For a regularly active workshop, owning 2 to 3 rings per diameter allows managing production peaks without bottlenecks.

Can the ring rust?

No, 18/10 stainless steel is corrosion-resistant by design. No risk of rust even after several years of intensive use, provided it is properly dried after each wash. Micro-perforations may show very fine oxidation traces if left wet for a long time, to be avoided by storing the ring completely dry.

Why choose Patisse over a generic ring?

Patisse is a Dutch manufacturer specialized since 1949 with strict quality control on welds, perforation fineness, and stainless steel straightness. Entry-level generic rings often have coarse welds (which trap residues), irregular perforations (less even baking), and long-term deformations. Patisse represents a durable investment paid off in a few months of production.

Compatible with Silpain or Silpat mats?

Fully compatible. The Silpain mat (perforated silicone) is even especially recommended as a complement to the perforated ring to enhance moisture drainage from below. Perforated ring + Silpain combination = the best setup for ultra-crispy tart bases.