Mould for 6 round mini tarts/quiches Patisse SILVER-TOP with removable bottoms

Patisse SILVER-TOP mould for 6 round mini tarts or quiches features six individual cavities with removable bottoms to simplify release and cleaning. Made for portioned baking of small sweet or savoury pastries, the mould combines a sturdy metal construction with a satin silver finish that supports even heat distribution and consistent results. The removable bases allow finished tarts to be lifted out intact without inverting the whole mould, reducing damage to delicate pastry and streamlining plating.

Advantages

The design with removable bottoms ensures fast and clean removal of mini tarts or quiches while preserving shape and decorations. Sturdy construction provides consistent heat transfer for uniform browning across all six portions. The individual cavity format helps control portion size and supports efficient baking for both home and small-scale catering environments. The smooth finish and detachable parts make the mould straightforward to clean and maintain.

Suitable for

• Baking individual sweet mini tarts and fruit tarts
• Preparing small savoury quiches and tartlets
• Portion-controlled baking for events, cafes or meal prep
• Creating plated desserts where intact presentation is essential

Key specifications

• Number of cavities: 6 individual round tins
• Cavity shape: round
• Detachable feature: removable bottoms for each cavity
• Material: metal construction with a durable silver finish
• Intended use: oven baking of small tarts, quiches and pastries

How to use

Prepare pastry or batter according to the recipe and press or pour into each cavity, ensuring even filling for uniform baking. Place the mould on a flat baking tray to support stability in the oven. After baking, allow the mould to cool briefly, then press each removable bottom gently upward to release the tart from the cavity. Handle warm tins with oven mitts and let finished pastries cool on a wire rack once released.

Usage recommendations

To extend the life of the mould and improve release, lightly grease cavities or use a thin layer of baking spray before filling. Avoid excessive force when pressing out tarts to prevent deformation. Clean removable bottoms and the outer frame with warm soapy water and dry thoroughly before storage. Use the mould within the oven temperature limits recommended for standard metal bakeware and avoid direct contact with open flames.