{"product_id":"cercle-a-tarte-micro-perfore-o190-h20mm-silikomart","title":"Círculo para Tarte Microperfurado Ø190 H20MM","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSilikomart - Cozedura profissional\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eAro de Tarte Microperfurado Ø190 H20mm Silikomart\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eAro compósito termoplástico microperfurado para tartes de 18 cm acabamento pastelaria boutique\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO \u003cstrong\u003earo de tarte microperfurado Silikomart\u003c\/strong\u003e Ø190 H20mm é a ferramenta de referência para realizar tartes com forro perfeitamente limpo, cozedura uniforme e desenformar sem agarrar. Com um diâmetro interior de 19 cm, acolhe tartes ou tarteletes finais de 18 cm de diâmetro uma vez o forro colocado, o formato mais versátil do repertório pasteleiro.\u003c\/p\u003e\n        \u003cp\u003eConcebido em \u003cstrong\u003ematerial compósito termoplástico\u003c\/strong\u003e, este aro perfurado Silikomart representa uma nova geração de aros: mais leve que o aço inox clássico, totalmente antiaderente sem necessidade de untar previamente, inoxidável por natureza e resistente à cozedura direta no forno até 230°C. As \u003cstrong\u003emicroperfurações\u003c\/strong\u003e na circunferência permitem que o ar quente circule através da massa durante a cozedura, garantindo um desenvolvimento homogéneo, bordas perfeitamente douradas e uma cozedura a branco bem-sucedida sem deformação.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePorque escolher este aro de tarte microperfurado\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin-bottom: 15px;\"\u003eCada característica deste aro Silikomart é pensada para os pasteleiros que visam \u003cstrong\u003eo acabamento profissional\u003c\/strong\u003e desde o forrar até à cozedura.\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMicroperfurações na parede:\u003c\/strong\u003e circulação de ar ótima durante a cozedura, bordas nítidas e douradas, eliminação do fenómeno de \"barriga\" da massa que incha para o centro.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompósito termoplástico de alto desempenho:\u003c\/strong\u003e antiaderente natural, inoxidável, mais leve que o aço inoxidável tradicional, resistente a choques e a ciclos repetidos de forno-frio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAmpla gama de temperaturas:\u003c\/strong\u003e de -60°C a +230°C, compatível com forno, congelador, arca congeladora e câmara de arrefecimento para inserts ou bases de tartes congeladas.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAltura otimizada de 20 mm:\u003c\/strong\u003e profundidade adequada para tartes clássicas recheadas (limão, chocolate, frutos) sem transbordar, mantendo-se ideal para tartes finas e acabamentos de montra.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDesenformar sem agarrar:\u003c\/strong\u003e basta levantar o aro após a cozedura, a tarte desliza intacta sem necessidade de untar previamente nem esforço.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eCalculadora interativa de massa para forrar\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eQuanto de massa preparar para forrar o seu aro, e quantas tartes por receita?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-pate\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eTipo de massa para forrar\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-pate\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"sablee\"\u003eMassa sablée (tartes de fruta, limão, doce tradicional)\u003c\/option\u003e\n                \u003coption value=\"sucree\"\u003eMassa doce (chocolate, ganache, tartes finas de loja)\u003c\/option\u003e\n                \u003coption value=\"brisee\"\u003eMassa quebrada (tartes salgadas, frutos cozidos, clássica)\u003c\/option\u003e\n                \u003coption value=\"feuilletee\"\u003eMassa folhada (tarte fina, mil-folhas)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-nb\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eNúmero de tartes a forrar\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-nb\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"1\" selected\u003e1 tarte (Ø 18 cm final)\u003c\/option\u003e\n                \u003coption value=\"2\"\u003e2 tartes\u003c\/option\u003e\n                \u003coption value=\"4\"\u003e4 tartes\u003c\/option\u003e\n                \u003coption value=\"6\"\u003e6 tartes\u003c\/option\u003e\n                \u003coption value=\"10\"\u003e10 tartes (preparação para loja)\u003c\/option\u003e\n                \u003coption value=\"20\"\u003e20 tartes (produção diária)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalcular a minha massa para forrar\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eA sua dosagem\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            \/\/ Surface totale à foncer pour Ø19 cm H20mm :\n            \/\/ disque (π × 9.5²) + bande latérale (π × 19 × 2) = 283 + 119 = 402 cm² environ\n            \/\/ arrondi à 400 cm² pour pâte abaissée 3 mm\n            var surface = 400;\n\n            var configs = {\n                \"sablee\": {\n                    label: \"Pâte sablée\",\n                    densite: 0.65,\n                    cuisson: \"180°C chaleur tournante, 18 à 22 minutes pour cuisson à blanc avec billes de cuisson sur papier sulfurisé\",\n                    epaisseur: \"3 mm\",\n                    tip: \"Pour une pâte sablée parfaite, abaissez votre pâte entre deux feuilles guitare à 3 mm, foncez à froid (pâte sortie 15 minutes du frigo), piquez le fond à la fourchette et remettez 30 minutes au congélateur avant cuisson. La cuisson directe au four sur pâte congelée évite le retrait et garantit des bords nets.\"\n                },\n                \"sucree\": {\n                    label: \"Pâte sucrée\",\n                    densite: 0.7,\n                    cuisson: \"170°C chaleur tournante, 20 à 25 minutes à blanc, jusqu'à coloration ambrée homogène\",\n                    epaisseur: \"2,5 à 3 mm\",\n                    tip: \"La pâte sucrée style Pierre Hermé se fonce à 2,5 mm pour une finition vitrine boutique. Sortez-la 30 minutes du frigo avant abaisse pour éviter qu'elle se rétracte, foncez à la pointe du couteau pour des bords droits, puis recongelez 1h avant cuisson à blanc.\"\n                },\n                \"brisee\": {\n                    label: \"Pâte brisée\",\n                    densite: 0.6,\n                    cuisson: \"190°C chaleur tournante, 15 à 20 minutes à blanc avec billes\",\n                    epaisseur: \"3 mm\",\n                    tip: \"La pâte brisée tolère un foncage plus rustique. Pour une tarte salée (quiche, légumes), badigeonnez le fond cuit à blanc d'un jaune d'œuf battu et repassez 2 minutes au four pour étanchéifier avant de verser l'appareil liquide. Évite la pâte détrempée.\"\n                },\n                \"feuilletee\": {\n                    label: \"Pâte feuilletée\",\n                    densite: 0.55,\n                    cuisson: \"200°C chaleur tournante, 25 à 30 minutes, pâte posée sur tapis perforé sous deuxième plaque pour garder une épaisseur fine et régulière\",\n                    epaisseur: \"2 mm\",\n                    tip: \"Pour une tarte fine façon boutique, abaissez votre feuilletée à 2 mm, posez-la dans le cercle sans foncer les bords (laissez retomber par gravité), piquez généreusement et faites cuire à plat sous une seconde plaque posée dessus pour empêcher le développement excessif.\"\n                }\n            };\n\n            function calcule() {\n                var pateType = document.getElementById(\"pl-calc-pate\").value;\n                var nb = parseInt(document.getElementById(\"pl-calc-nb\").value, 10);\n                var c = configs[pateType];\n\n                \/\/ Poids de pâte = surface × densité × coefficient marge (10% pour découpe)\n                var poidsParTarte = Math.round(surface * c.densite * 1.1);\n                var poidsTotal = poidsParTarte * nb;\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 12px 0;\\\"\u003e\u003cstrong\u003e\" + c.label + \" pour \" + nb + \" tarte\" + (nb \u003e 1 ? \"s\" : \"\") + \" Ø 18 cm\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePâte par tarte :\u003c\/strong\u003e \" + poidsParTarte + \" g (abaisse \" + c.epaisseur + \" avec marge de découpe)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePâte totale à préparer :\u003c\/strong\u003e \" + (poidsTotal \u003e= 1000 ? (poidsTotal\/1000).toFixed(2) + \" kg\" : poidsTotal + \" g\") + \"\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eÉpaisseur de foncage :\u003c\/strong\u003e \" + c.epaisseur + \"\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eCercles nécessaires :\u003c\/strong\u003e \" + nb + \" cercle\" + (nb \u003e 1 ? \"s\" : \"\") + \" Ø190 H20mm (idéalement plusieurs pour cuisson simultanée)\u003c\/li\u003e\";\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 6px 0; padding-top: 12px; border-top: 1px solid #eadfcb;\\\"\u003e\u003cstrong\u003eCuisson recommandée :\u003c\/strong\u003e \" + c.cuisson + \".\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 0 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland :\u003c\/strong\u003e \" + c.tip + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003e3 dicas Patissland para tartes com fonçage profissional\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eO fonçage a frio:\u003c\/strong\u003e retire a sua massa esticada do frigorífico 15 minutos antes de forrar. Se estiver demasiado fria, parte-se; se estiver demasiado quente, cola e deforma-se. Coloque a massa no aro, deixe-a descer pela gravidade até ao ângulo inferior e depois levante as bordas com a ponta do polegar. Corte o excesso rente com uma faca de cozinha, lâmina virada para o aro.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA cozedura a branco em tapete perfurado:\u003c\/strong\u003e coloque o seu aro forrado sobre um tapete de silicone perfurado (tipo Silpain) ou diretamente numa placa perfurada para forno. As microperfurações do aro Silikomart combinadas com o tapete perfurado criam uma circulação de ar a 360°, garantindo uma cozedura uniforme do fundo e das bordas sem intervenção.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA etapa indispensável do congelador:\u003c\/strong\u003e a regra de ouro para um fonçage perfeito é congelar a sua massa forrada no aro durante pelo menos 30 minutos antes de cozinhar. A massa deixa de encolher, as bordas mantêm a altura exata e a cozedura começa de forma uniforme sem deformações. Pode preparar várias massas no dia anterior e armazenar no congelador até 15 dias.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland: por que razão as microperfurações mudam tudo\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eAs \u003cstrong\u003emicroperfurações\u003c\/strong\u003e feitas na parede do aro não são um detalhe técnico secundário: modificam radicalmente o resultado da cozedura. Num aro clássico de inox não perfurado, a parede sólida aprisiona o vapor libertado pela massa durante a cozedura, criando um efeito de \"estufa\" que amolece as bordas e provoca o típico fenómeno da massa que baixa e perde altura. Com um aro microperfurado, o vapor escapa progressivamente, a humidade mantém-se baixa em contacto com a massa, e a crosta forma-se imediatamente na circunferência. Resultado: \u003cstrong\u003ebordas perfeitamente verticais, crocantes e douradas\u003c\/strong\u003e, exatamente como nas montras das grandes casas de pastelaria parisiense. É a assinatura técnica da tarte de loja moderna.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland: compósito termoplástico vs inox, qual escolher?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eO \u003cstrong\u003ecompósito termoplástico\u003c\/strong\u003e Silikomart é uma alternativa recente aos aros tradicionais de inox. As suas vantagens técnicas são concretas: antiaderente sem necessidade de untar (ganho de tempo na produção), peso reduzido para metade em comparação com um aro de inox equivalente (manuseamento mais rápido na colocação), sem risco de ferrugem em caso de humidade residual no armazenamento, e sobretudo uma difusão térmica mais suave que evita o sobrecozimento das bordas. O inox mantém-se relevante para gradientes de temperatura muito elevados (acima de 240°C) e para o corte com fatiadora mecânica. Para 95% dos usos em pastelaria de loja (tartes, tarteletes, entremets), o compósito microperfurado é hoje a escolha mais adequada.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eIdeias de criações Patissland\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA tarte de limão merengada assinatura:\u003c\/strong\u003e massa doce forrada, creme de limão amarelo, merengue italiano aplicado com saco de pasteleiro canelado plano, acabamento com maçarico. O grande clássico que justifica por si só o investimento num aro microperfurado.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA tarte de chocolate ganache montada:\u003c\/strong\u003e massa sablée de chocolate cozida em branco, ganache montada de chocolate negro grand cru 70%, decoração de lascas e folha de ouro. Para as montras de pastelaria de chocolate.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA tarte de morangos primaveril :\u003c\/strong\u003e massa doce de baunilha, creme pasteleiro leve à chiboust, morangos Mara des Bois dispostos em roseta, cobertura neutra. A tarte sazonal que faz unanimidade na loja.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA tarte fina de maçã estilo boutique :\u003c\/strong\u003e massa folhada caseira estendida a 2 mm, finas fatias de maçã Reinette dispostas em roseta, açúcar mascavado e noz de manteiga, cozedura sob placa. A elegância da pastelaria tradicional reinventada.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA quiche lorraine estilo catering :\u003c\/strong\u003e massa quebrada forrada e pré-cozida em branco, mistura de ovos, natas, bacon fumado, noz-moscada, cozedura lenta 35 minutos a 170°C. Para os seus menus de catering e almoço.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eA tarte de caramelo com manteiga salgada :\u003c\/strong\u003e massa sablée de chocolate, caramelo mole com manteiga salgada e flor de sal, ganache montada de chocolate de leite, decoração de sablé reconstituído. A tarte mais vendida da pastelaria contemporânea.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo :\u003c\/strong\u003e aro de tarte microperfurado (anel sem fundo)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDiâmetro interior :\u003c\/strong\u003e 190 mm\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDiâmetro da tarte final obtida :\u003c\/strong\u003e cerca de 18 cm após forrar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAltura :\u003c\/strong\u003e 20 mm\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial :\u003c\/strong\u003e compósito termoplástico alimentar microperfurado\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePropriedades :\u003c\/strong\u003e antiaderente natural, inoxidável, leve\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIntervalo de temperatura:\u003c\/strong\u003e de -60°C a +230°C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibilidade:\u003c\/strong\u003e forno, congelador, arca congeladora, câmara de arrefecimento\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem:\u003c\/strong\u003e concebido em Itália\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eManutenção e durabilidade\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eLave com água quente e sabão suave após cada cozedura. Compatível com máquina de lavar loiça, prateleira superior a temperatura moderada. O compósito termoplástico não enferruja, não se deforma com choques térmicos e não necessita de lubrificação. Seque cuidadosamente antes de guardar para preservar as microperfurações de qualquer resíduo seco. Armazene plano num local limpo e seco. Evite utensílios cortantes (facas, lâminas) que possam deixar marcas na parede interior. Um aro bem cuidado oferece várias centenas de ciclos de cozedura sem perda de desempenho.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete a sua estação de tartes com as nossas referências dedicadas:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eExplore a coleção \u003ca href=\"\/pt\/collections\/silikomart\" style=\"color: #8a6624; text-decoration: underline;\"\u003eSilikomart\u003c\/a\u003e e todos os nossos \u003ca href=\"\/pt\/collections\/cercles-a-tarte\" style=\"color: #8a6624; text-decoration: underline;\"\u003earos para tarte profissionais\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eOtimize a cozedura com os nossos \u003ca href=\"\/pt\/collections\/tapis-de-cuisson\" style=\"color: #8a6624; text-decoration: underline;\"\u003etapetes de cozedura em silicone perfurados\u003c\/a\u003e e as nossas \u003ca href=\"\/pt\/collections\/plaques-de-cuisson\" style=\"color: #8a6624; text-decoration: underline;\"\u003etabuleiros perfurados profissionais\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDecore as suas tartes com os nossos \u003ca href=\"\/pt\/collections\/chocolats\" style=\"color: #8a6624; text-decoration: underline;\"\u003echocolates de cobertura\u003c\/a\u003e e as nossas \u003ca href=\"\/pt\/collections\/poudre-d-amande\" style=\"color: #8a6624; text-decoration: underline;\"\u003efarinhas de amêndoa e avelã\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAprimore os seus acabamentos com as nossas \u003ca href=\"\/pt\/collections\/nappages\" style=\"color: #8a6624; text-decoration: underline;\"\u003ecoberturas neutras e brilhantes\u003c\/a\u003e e as nossas \u003ca href=\"\/pt\/collections\/feuilles-d-or-comestible\" style=\"color: #8a6624; text-decoration: underline;\"\u003efolhas de ouro alimentares\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":39415782932522,"sku":"52.369.20.0065","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/cercle-a-tarte-micro-perfore-o190-h20mm-silikomart-1.jpg?v=1772137930","url":"https:\/\/patistopsland.com\/pt\/products\/cercle-a-tarte-micro-perfore-o190-h20mm-silikomart","provider":"Patissland","version":"1.0","type":"link"}