190x190x35mm - Micro perforated stainless steel square mold - Pavoni Italia Crostate

A new future for the tart

The tart becomes a masterpiece

The idea was developed in 2007 by Fabrice David with Chef Gianluca Fusto, to develop an amazing system to easily create tarts with amazing taste and sublime sight.

The innovative concept starts with the creation of a mix of materials to allow the pastry chef to obtain a perfect finish.

The key product of this system: the stainless steel micro perforation

The presence of micro holes prevents the border from collapsing during cooking and allows a perfect browning of the base.

These micro holes facilitate the optimal distribution of heat.

How to use it?

Prepare the shortcrust pastry according to your own recipe and let it rest in the refrigerator at + 4 ° C for at least 6 hours. Roll the dough to a thickness of 2.5 mm, then put it in the freezer for at least 1 hour. Proceed with the other steps (see photos) and bake at 165 ° C in a convection oven.

Step 1: Cut the dough with the chosen frame

Step 2: Butter the micro-perforated frame

Step 3: Create the size strips for the borders

Step 4: Place the dough in the frame. Make the dough well against the borders of the frame. Cut the dough if necessary.

The dough comes away from the edge during cooking and shrinks compared to the frame.

The evaporation of water through micro holes during cooking - even cooking - allows perfect extraction of the bas.

Also discover:

- The silicone mat: click here

- The micro-perforated tray: click here

Reduction of the risks of the traditional method:

- Bubble

- Collapsing Boundaries

- Uneven Surface

- Base Not Lifting Off The Tray