Micro-perforated Tartlet Ring Ø70 mm - Silikomart

The Silikomart Professional Ø70 mm micro-perforated tartlet ring is the pastry chef’s tool for perfectly baked 7 cm individual tartlets. Its micro-perforations release moisture during baking for a crisp crust without soggy spots, and its non-stick thermoplastic composite ensures clean unmolding.

Features

• Diameter 70 mm (7 cm), height 20 mm
• Non-stick thermoplastic composite, unmolding without greasing
• Micro-perforated wall for even baking of the base
• Shape-retaining and stainless, even with intensive workshop use
• Temperature range -60°C to +180°C
• Compatible with oven, refrigerator, freezer, and dishwasher

Usage tips

Roll the dough to 2 to 3 mm thickness, line the ring placed on a mat or micro-perforated tray, then trim the excess with a knife. Thanks to the perforations, blind baking can often be reduced: watch the browning from 160°C. This 7 cm size is suitable for fruit tartlets, whipped ganaches, individual custard tarts, and boutique petit fours.

Frequently Asked Questions

How to line a tartlet ring without tearing the dough?
Work with well-chilled dough, line without stretching by marking the angle at the base, then let rest in the fridge for 30 minutes before baking to limit shrinkage.

Should I choose the Ø70 or Ø80 mm?
The Ø70 mm provides a classic individual portion; the Ø80 mm size offers a more generous tartlet for plated desserts. Both have the same height of 20 mm.

What is the benefit of micro-perforations?
They allow moisture to escape during baking, resulting in a crust that is crispier and more even than with a solid ring.

Find the entire range in the Silikomart collection or among our pastry rings and frames.