Pie & Tartlet Molds
Tart and mini-tart pans
Pans with removable bottoms, silicone mini-tart kits, and micro-perforated rings for cleanly baked tart crusts that unmold easily.
Tart pans with removable bottoms
The removable bottom makes it possible to unmold a delicate tart (shortcrust pastry, filled crust) without turning it over: simply push the base through the ring. Models with high sides are suitable for generously filled tarts or preparations that rise during baking.
Silicone mini-tart kits and micro-perforated rings
Silicone kits (6 to 15 molds) shape evenly sized mini tarts in a single bake. Micro-perforated rings allow air and heat to circulate, preventing the pastry from becoming soggy in the center.
Frequently asked questions
Why choose a micro-perforated ring instead of a solid pan?
The micro-perforations allow heat to circulate beneath the pastry, helping prevent a soggy bottom and providing more even baking than a solid pan.
How can you prevent the pastry from shrinking during baking?
Resting the pastry in the refrigerator before baking and blind-baking it with weights (baking beads or dried beans) help limit shrinkage.
Silicone or stainless steel for consistently shaped mini tarts made in batches?
The multi-impression silicone kit ensures identical shapes throughout the batch; an individual stainless-steel ring is suitable for one larger tart.
