de buyer round tart ring, diameter 30 cm, height 6 cm is a fixed-height metal baking ring designed for producing tart shells, quiches, galettes and molded desserts with uniform straight sides. The 30 cm diameter and 6 cm height create a large, shallow mold suitable for family-sized tarts and professional production batches. Constructed for oven use, this ring helps maintain consistent shape during baking and cooling and is intended for both professional kitchens and home bakers who require reliable, repeatable results.
Advantages
The fixed-height construction ensures straight, even sides on baked goods without the need for additional trimming. Made from durable metal, the ring offers good heat transfer for even baking and stable form retention. Its plain circular design simplifies filling, releasing and cutting of tarts and quiches, and the substantial diameter accommodates large-format recipes. The ring is compatible with standard oven temperatures and can be used on baking sheets, perforated trays or in combination with removable bases if separate support is required.
Suitable for
- Baking tart bases and quiches
- Forming galettes and fruit tarts
- Molding chilled or set desserts (e.g., mousse, semifreddo)
- Batch production in professional kitchens
- Home baking for gatherings and events
Key specifications
- Shape: round
- Diameter: 30 cm
- Height: 6 cm
- Material type: metal (professional baking grade)
- Finish: plain smooth wall for clean edges
- Intended use: oven baking and cold setting
How to use
Place the tart ring on a flat baking sheet or on a removable base to support the pastry. For baked tarts, line with pastry and blind-bake or fill and bake according to the recipe. For chilled preparations, position the ring on a flat tray and pour the mousse or custard into the mold; chill until set before removing. To remove, run a thin spatula around the inner edge if necessary and lift the ring straight up to preserve the tart’s edge. Follow standard food safety and handling procedures when working with metal bakeware.
Usage recommendations
For best results, chill dough briefly before shaping to reduce shrinkage during blind baking, and use a thin metal or offset spatula to separate pastry from the ring before lifting. When using without a removable base, bake on a stable, flat tray to prevent deformation and support even heat distribution.
