Stainless steel perforated tart ring developed in partnership with the Ecole du Grand Chocolate Valrhona. Ideal for tarts, tartlets or rectangular desserts. Perfect for cooking shortbread, puff or shortcrust pastry. The rings are dotted with holes for even cooking of the tart edges. The straight edge enables a flawless finish of petit gateau desserts and easy mould release. Spring stainless steel. Flexible ring for easy mould release, and which always returns to its initial shape. Perfectly aligned sides, no offset where welded. Perfect finish.
