290x90x35mm - Oval mold in micro-perforated stainless steel - Pavoni Italia Crostate

The tart becomes a masterpiece

• 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 perfect browning of the base.
• These micro holes facilitate optimal heat distribution.

How to use it?

Prepare the shortcrust pastry according to your own recipe and leave to 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.

With the round molds:

• 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: Put the dough in the frame. Make the dough well against the borders of the frame. Cut the dough if necessary.

With the square molds:

• 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 - homogeneous cooking - allows the perfect extraction of the base.

Reduction of the risks of the traditional method:

• Bubble
• Collapse of the borders
• Uneven surface
• Base that does not come off the tray