{"product_id":"cercle-a-tarte-micro-perfore-choisir-la-taille","title":"Perforated Tart Ring (Choose the size)","description":"\u003cstyle\u003e\n.patissland-product { font-family: 'Helvetica Neue', Arial, sans-serif; color: #2a2419; line-height: 1.65; max-width: 100%; }\n.patissland-product .pl-intro { background: linear-gradient(135deg, #fdfaf5 0%, #eadfcb 100%); border-left: 4px solid #b98b35; padding: 22px 26px; margin: 0 0 30px 0; border-radius: 6px; font-size: 16px; }\n.patissland-product .pl-intro strong { color: #9a7220; }\n.patissland-product .pl-h2 { font-size: 24px; color: #b98b35; border-bottom: 2px solid #d7b36a; padding-bottom: 10px; margin: 36px 0 22px 0; font-weight: 700; letter-spacing: 0.3px; }\n.patissland-product .pl-grid { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin: 20px 0; }\n.patissland-product .pl-card { background: #fdfaf5; border: 1px solid #eadfcb; border-radius: 8px; padding: 18px; transition: transform 0.2s, box-shadow 0.2s; }\n.patissland-product .pl-card:hover { transform: translateY(-2px); box-shadow: 0 6px 18px rgba(184, 151, 63, 0.15); }\n.patissland-product .pl-card-title { color: #9a7220; font-weight: 700; font-size: 15px; margin-bottom: 8px; }\n.patissland-product .pl-card-text { font-size: 14px; color: #2a2419; }\n.patissland-product .patissland-accordion { background: #fff; border: 1px solid #eadfcb; border-radius: 8px; margin-bottom: 12px; overflow: hidden; }\n.patissland-product .patissland-accordion summary { cursor: pointer; padding: 16px 22px; font-weight: 700; color: #b98b35; font-size: 16px; background: #fdfaf5; list-style: none; position: relative; padding-right: 50px; }\n.patissland-product .patissland-accordion summary::-webkit-details-marker { display: none; }\n.patissland-product .patissland-accordion summary::after { content: '+'; position: absolute; right: 22px; top: 50%; transform: translateY(-50%); font-size: 22px; color: #b98b35; font-weight: 400; }\n.patissland-product .patissland-accordion[open] summary::after { content: '−'; }\n.patissland-product .patissland-accordion[open] summary { background: #eadfcb; color: #9a7220; }\n.patissland-product .pl-accordion-body { padding: 20px 22px; font-size: 15px; }\n.patissland-product .pl-table { width: 100%; border-collapse: collapse; margin: 14px 0; font-size: 14px; }\n.patissland-product .pl-table th { background: #b98b35; color: #fff; padding: 10px 14px; text-align: left; font-weight: 700; }\n.patissland-product .pl-table td { padding: 10px 14px; border-bottom: 1px solid #eadfcb; }\n.patissland-product .pl-table tr:nth-child(even) td { background: #fdfaf5; }\n.patissland-product .pl-warning { background: linear-gradient(135deg, #fdf3e7 0%, #fce8d4 100%); border: 2px solid #c45a1c; border-radius: 8px; padding: 16px 20px; margin: 18px 0; font-size: 14px; }\n.patissland-product .pl-warning strong { color: #c45a1c; }\n.patissland-product .pl-tip { background: linear-gradient(135deg, #fdfaf5 0%, #eadfcb 100%); border: 2px solid #b98b35; border-radius: 10px; padding: 22px 26px; margin: 30px 0 0 0; text-align: center; font-style: italic; color: #9a7220; font-weight: 600; font-size: 16px; }\n.patissland-product .pl-arsenal { display: grid; grid-template-columns: repeat(2, 1fr); gap: 12px; margin: 16px 0; }\n.patissland-product .pl-arsenal a { display: block; background: #fdfaf5; border: 1px solid #eadfcb; border-radius: 6px; padding: 14px 18px; color: #b98b35; font-weight: 600; text-decoration: none; transition: background 0.2s; font-size: 14px; }\n.patissland-product .pl-arsenal a:hover { background: #eadfcb; color: #9a7220; }\n.patissland-product ul.pl-list { padding-left: 22px; margin: 12px 0; }\n.patissland-product ul.pl-list li { margin-bottom: 8px; }\n.patissland-product ul.pl-list li strong { color: #9a7220; }\n.patissland-product ol.pl-steps { padding-left: 22px; margin: 12px 0; counter-reset: step-counter; list-style: none; }\n.patissland-product ol.pl-steps li { margin-bottom: 12px; padding-left: 8px; position: relative; counter-increment: step-counter; }\n.patissland-product ol.pl-steps li::before { content: counter(step-counter); position: absolute; left: -22px; top: 0; background: #b98b35; color: #fff; width: 22px; height: 22px; border-radius: 50%; font-size: 13px; font-weight: 700; display: flex; align-items: center; justify-content: center; }\n@media (max-width: 768px) { .patissland-product .pl-grid, .patissland-product .pl-arsenal { grid-template-columns: 1fr; } }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-product\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\nThe \u003cstrong\u003ePatisse Perforated Tart Ring in stainless steel\u003c\/strong\u003e, height \u003cstrong\u003e2 cm\u003c\/strong\u003e, available in diameters from 14 cm to 28 cm, is the professional pastry chef's reference tool for making tarts with even baking and a perfectly crispy base. The side micro-perforations allow moisture and air to escape during baking, preventing soggy dough and ensuring a result worthy of a pastry chef. Patisse reference, a Dutch brand recognized for over 75 years in the professional pastry world. The 2 cm height is specifically designed for tarts (sweet or savory) and quiches, distinct from 4.5 cm high entremet rings.\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eIn a Few Words\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003e2 cm Height Signature for Tarts\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eHeight dedicated to tarts and quiches, not to be confused with 4.5 cm high entremet rings.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003eSide Micro-perforations\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eOptimal moisture evacuation during baking, guaranteed crispy tart base.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003e8 Diameter Options\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eAvailable from Ø 14 cm to Ø 28 cm to suit all individual or family portions.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003eFood-grade Stainless Steel\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003e18\/10 stainless steel resistant to corrosion, compliant with European food standards.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003eClean Release\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003eStainless steel and perforations reduce dough sticking, cold release without breaking.\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pl-card\"\u003e\n    \u003cdiv class=\"pl-card-title\"\u003ePatisse Brand\u003c\/div\u003e\n    \u003cdiv class=\"pl-card-text\"\u003ePremium Dutch manufacturer since 1949, a reference for European pastry laboratories.\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eDetailed Information\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n  \u003csummary\u003eWhy Choose a Perforated Tart Ring\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003cul class=\"pl-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eGuaranteed Even Baking\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eSignature Crispy Base\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eSuitable for All Types of Dough\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003e2 cm Height Dedicated to Tarts\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eSweet\/savory versatility\u003c\/strong\u003e: one ring covers lemon tart, red fruit tart, chocolate tart, quiche Lorraine, vegetable pie, flammekueche in a ring. Universal lab investment.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eEasy unmolding\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eReference Patisse brand\u003c\/strong\u003e: Dutch manufacturer specialized in professional pastry equipment since 1949. Superior quality guarantee compared to generic entry-level rings.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eDetailed technical features\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003ctable class=\"pl-table\"\u003e\n      \u003cthead\u003e\n        \u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n      \u003c\/thead\u003e\n      \u003ctbody\u003e\n        \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePatisse (Netherlands)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eProfessional perforated tart ring\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003e18\/10 food-grade stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eHeight\u003c\/td\u003e\n\u003ctd\u003e2 cm (dedicated to tarts and quiches)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eAvailable diameters\u003c\/td\u003e\n\u003ctd\u003eØ 14, 16, 18, 20, 22, 24, 26, and 28 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003ePerforations\u003c\/td\u003e\n\u003ctd\u003eSide micro-perforations along the entire height\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003eStainless steel silver\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eOven compatibility\u003c\/td\u003e\n\u003ctd\u003eYes, up to 230°C\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eFreezer compatibility\u003c\/td\u003e\n\u003ctd\u003eYes, down to -30°C\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eDishwasher\u003c\/td\u003e\n\u003ctd\u003eCompatible\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eFood compliance\u003c\/td\u003e\n\u003ctd\u003eEU food standards (CE 1935\/2004)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNetherlands\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eChoose the right diameter according to your need\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003cp\u003ePatisse 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.\u003c\/p\u003e\n    \u003ctable class=\"pl-table\"\u003e\n      \u003cthead\u003e\n        \u003ctr\u003e\n\u003cth\u003eDiameter\u003c\/th\u003e\n\u003cth\u003eServings\u003c\/th\u003e\n\u003cth\u003ePreferred use\u003c\/th\u003e\n\u003c\/tr\u003e\n      \u003c\/thead\u003e\n      \u003ctbody\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 14 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 to 3\u003c\/td\u003e\n\u003ctd\u003eIndividual XL tartlets, single shop version\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 16 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3 to 4\u003c\/td\u003e\n\u003ctd\u003eTarts for 2 people, plated restaurant tarts\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 18 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4 to 5\u003c\/td\u003e\n\u003ctd\u003eTarts for 3 to 4 people, family snack size\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 20 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6 to 8\u003c\/td\u003e\n\u003ctd\u003eCAP Pastry format, standard family tarts, shop format\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 22 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6 to 8\u003c\/td\u003e\n\u003ctd\u003eGenerous family tarts, quiches in catering\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 24 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8 to 10\u003c\/td\u003e\n\u003ctd\u003eEvent tarts, catering, buffet\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 26 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8 to 10\u003c\/td\u003e\n\u003ctd\u003eEvent quiches, large table tarts\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eØ 28 cm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10 to 12\u003c\/td\u003e\n\u003ctd\u003eLarge table format, collective catering, event catering\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n    \u003cp\u003e\u003cstrong\u003ePatisse Recommendation\u003c\/strong\u003e: 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.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eDifferentiation between 2 cm tart ring vs 4.5 cm entremet ring\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003cp\u003eA common confusion in pastry: the height of the ring determines its specialized use. Here’s how to clearly differentiate.\u003c\/p\u003e\n    \u003ctable class=\"pl-table\"\u003e\n      \u003cthead\u003e\n        \u003ctr\u003e\n\u003cth\u003eCriterion\u003c\/th\u003e\n\u003cth\u003e2 cm tart ring (this sheet)\u003c\/th\u003e\n\u003cth\u003e4.5 cm entremet ring\u003c\/th\u003e\n\u003c\/tr\u003e\n      \u003c\/thead\u003e\n      \u003ctbody\u003e\n        \u003ctr\u003e\n\u003ctd\u003eHeight\u003c\/td\u003e\n\u003ctd\u003e2 cm\u003c\/td\u003e\n\u003ctd\u003e4.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eMain use\u003c\/td\u003e\n\u003ctd\u003eOven-baked tarts and quiches\u003c\/td\u003e\n\u003ctd\u003eEntremets, bavarois, cold mousses\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eDough type\u003c\/td\u003e\n\u003ctd\u003eShortcrust, sweet shortcrust, puff pastry\u003c\/td\u003e\n\u003ctd\u003eSponge finger, dacquoise, reconstituted shortbread\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eSetting method\u003c\/td\u003e\n\u003ctd\u003eOven baking 180-200°C\u003c\/td\u003e\n\u003ctd\u003eFrozen setting (-18°C)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eFilling\u003c\/td\u003e\n\u003ctd\u003eAlmond cream, fruits, ganache\u003c\/td\u003e\n\u003ctd\u003eMousse, creamy filling, gelled insert, glaze\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003ePerforations\u003c\/td\u003e\n\u003ctd\u003eYes, essential for baking\u003c\/td\u003e\n\u003ctd\u003eNo, smooth walls for clean unmolding\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eCAP Pastry Size\u003c\/td\u003e\n\u003ctd\u003e20 cm diameter for tarts\u003c\/td\u003e\n\u003ctd\u003e20 cm diameter for entremets\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n    \u003cp\u003e\u003cstrong\u003eImportant\u003c\/strong\u003e: 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.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eProfessional Applications: 6 Use Cases\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 0;\"\u003e1. Lemon Meringue Tarts and Signature Tarts\u003c\/h3\u003e\n    \u003cp\u003eThe 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e2. Fresh Fruit Tarts and Seasonal Tarts\u003c\/h3\u003e\n    \u003cp\u003eStrawberry, 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e3. Lorraine Quiches and Signature Quiches\u003c\/h3\u003e\n    \u003cp\u003eTraditional 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e4. Savory Tarts and Puff Pastry Tarts\u003c\/h3\u003e\n    \u003cp\u003eVegetable 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e5. CAP Pastry and Professional Training\u003c\/h3\u003e\n    \u003cp\u003eReference 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 16px; margin-top: 16px;\"\u003e6. XL tartlets and individual shop tarts\u003c\/h3\u003e\n    \u003cp\u003eFormat 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.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003ePatissland usage tips\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003cul class=\"pl-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFirst use\u003c\/strong\u003e: wash with hot soapy water, rinse, and dry completely. Food-grade stainless steel does not require special seasoning.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eLight buttering\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003ePlace on silpat or perforated mat\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eBlind baking\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDirect baking with filling\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eHot or warm unmolding\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eCleaning\u003c\/strong\u003e: 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.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: stack vertically by increasing size to optimize space in the laboratory. Stainless steel is resistant to moisture and temperature changes.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-warning\"\u003e\n\u003cstrong\u003eAttention 2 cm height:\u003c\/strong\u003e this ring has a height of 2 cm specifically designed for tarts and quiches. For entremets, bavarois, and mousses, choose a 4.5 cm entremets ring (dedicated reference available at Patissland). \u003cstrong\u003eUsage precautions:\u003c\/strong\u003e never use abrasive products (steel wool, scouring powders) that would scratch the stainless steel surface. Handling when hot after baking: always use thermal protection handles to avoid burns.\n\u003c\/div\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n  \u003csummary\u003eProfessional FAQ\u003c\/summary\u003e\n  \u003cdiv class=\"pl-accordion-body\"\u003e\n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 0;\"\u003eWhy 2 cm height and not 3.5 cm?\u003c\/h3\u003e\n    \u003cp\u003eThe 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhich size to choose for preparing the CAP Pâtisserie?\u003c\/h3\u003e\n    \u003cp\u003eThe 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhat are the micro-perforations for?\u003c\/h3\u003e\n    \u003cp\u003eThe 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhat is the difference with an entremets ring?\u003c\/h3\u003e\n    \u003cp\u003eThe 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eIs a base needed or should the ring be placed on a baking sheet?\u003c\/h3\u003e\n    \u003cp\u003eThe 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eIs the ring dishwasher safe?\u003c\/h3\u003e\n    \u003cp\u003eYes, 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eHow many tarts per day with one ring?\u003c\/h3\u003e\n    \u003cp\u003eIn 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eCan the ring rust?\u003c\/h3\u003e\n    \u003cp\u003eNo, 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eWhy choose Patisse over a generic ring?\u003c\/h3\u003e\n    \u003cp\u003ePatisse 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.\u003c\/p\u003e\n    \n    \u003ch3 style=\"color: #9a7220; font-size: 15px; margin-top: 16px;\"\u003eCompatible with Silpain or Silpat mats?\u003c\/h3\u003e\n    \u003cp\u003eFully 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.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eTo go further\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-arsenal\"\u003e\n  \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eSilicone mousse cake molds\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/cake-design\"\u003eCake Design universe\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/lissages\"\u003eSpatulas and finishing tools\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/cake-card\"\u003eCake Card holders\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona chocolates\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/callebaut\"\u003eCallebaut brand\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/celebrations\"\u003eCelebrations and events\u003c\/a\u003e\n  \u003ca href=\"\/en\/collections\/nouveautes\"\u003eNew Patissland products\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\nPatissland, partner of demanding pastry chefs.\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PATISSE","offers":[{"title":"14cm","offer_id":49767001456979,"sku":"46463","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"16cm","offer_id":49767001489747,"sku":"46464","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"18cm","offer_id":49767001522515,"sku":"46465","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"20cm","offer_id":49767001555283,"sku":"46466","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"22cm","offer_id":49767001588051,"sku":"46467","price":14.99,"currency_code":"EUR","in_stock":false},{"title":"24cm","offer_id":49767001620819,"sku":"46468","price":15.99,"currency_code":"EUR","in_stock":true},{"title":"26cm","offer_id":49767061324115,"sku":"46469","price":16.99,"currency_code":"EUR","in_stock":true},{"title":"28cm","offer_id":49767061356883,"sku":"46470","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cercle-a-tarte-perfore-choisir-la-taille-patisse-1.png?v=1772154089","url":"https:\/\/patistopsland.com\/en\/products\/cercle-a-tarte-micro-perfore-choisir-la-taille","provider":"Patissland","version":"1.0","type":"link"}