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De Buyer Stainless Steel Perforated Tart Ring
14,15€
15,85€
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping cost from 9,90€
By De Buyer
The De Buyer Perforated Tart Ring is a stainless steel mould, ideal for baking your cakes, tartlets or quiches with a perfect finish thanks to its perforations, which provide even heat distribution.
Developed in collaboration with the Ecole du Grand Chocolat Valrhona, the perforated frame is perfect for baking shortcrust pastry, sablee, puff pastry or pie, achieving a crunchy and homogeneous result in less time.
Its easy unmoulding, as well as its flexibility and resistance, make it ideal for intensive use. Choose the shape and size that you like best and create your desserts. Portion tartlets, mini-sized quiches or square cakes, even the most perfect cold or plated mousses, you will surely want them all!
The Perforated Tart Ring is available in two formats:
- Round, 8.5 cm in diameter and 2 cm high
- Square, 20 cm x 20 cm and 2 cm high
Features
- Perforated Tart Ring
- Flexible for easy unmolding. It always returns to its original form.
- Durable and resistant to heavy use and rust.
- Fridge, freezer and oven safe.
- Dishwasher safe.
- Do not use with liquid preparations.
- Made in France.
Why we like the De Buyer Perforated Pastry Frame
- The perforations achieve a perfect finish thanks to the uniform distribution of heat.
- Round or square, big or small, you decide how you want the cake!
- Made of stainless steel, resistant to wear and oxidation.
- Ideal for your cold desserts, and for oven ones!
- Flexible for easy unmoulding, without losing its original shape.
- It is of great quality, like all De Buyer products.
History of De Buyer
Founded in 1830 in Le Val d'Ajol (France), De Buyer is a family business that manufactures kitchenware for professionals and haute cuisine restaurants around the world. With more than 2,000 products in the catalog today, it exports to 95 countries. Very well known in French gastronomic circles, De Buyer collaborates with such prestigious cooking schools as l' École Nationale de la Pâtisserie, l' École de Cuisine Alain Ducasse and l'École Ferrandi.
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