3D Tarte Ring Cabossa 120×40 mm Kit – Silikomart Professional

Create tarts with a "cacao pod" look and professional finesse. This kit, co-developed with Carmine Di Donna, combines a silicone mold for the tops, six micro-perforated Tarte Rings for perfectly baked 3D shortcrust bases, and a cutter & shaper that cuts and presses the dough in one motion. The result: regular, clean, and elegant tarts… ready to fill and spray/glaze.

Highlights

• Cabossa signature look: an elongated design inspired by the cacao fruit for contemporary presentations.

• Even baking: micro-perforated rings that release steam and ensure straight edges, without bubbles.

• Speed & precision: the cutter & shaper cuts and shapes the dough directly on the ring.

• Versatility: mousse tops, creamy, ganache, frozen insert or chocolate; sweet/sandy dough bases.

• Professional quality: 100% food-grade platinum silicone, non-stick and durable.

Kit contents

• 1 silicone mold (6 cavities) for Cabossa tops

• 6 Micro-perforated 3D Tarte Rings – 120×40×20 mm (high-performance composite material)

• 1 cutter & shaper (cookie cutter + shaper) included

Technical specifications

• Tart dimensions: approx. 120 × 40 mm; height 20 mm

• Silicone mold: -60 °C to +230 °C (oven, microwave, freezer, deep freezer)

• Micro-perforated Tarte Rings: up to 180 °C in the oven, repeated use, dimensional stability

• Non-stick, BPA-free, reusable, dishwasher safe (silicone and cutter & shaper)

• Designer: Carmine Di Donna – Silikomart Professional

Usage advice

1. Roll out the dough (2–3 mm).

2. Cut & shape with the cutter & shaper, then place on the Tarte Ring: the dough immediately adheres to the micro-perforations.

3. Bake the bases on mat/perforated.

4. Mold the tops (mousse, creamy, chocolate) in silicone, freeze then demold.

5. Assemble and finish (velvet, glaze, cocoa spray, powders).

Applications

Boutique, buffet, catering, plated dessert, event showcase (chocolate/coffee, citrus, hazelnut, exotic, etc.).