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Your cart is empty. The tart rings will be your reliable partner in the kitchen, which can exercise their imagination and creative inspirationare. which can unleash their imagination and inspiration to create!
Package:
8pcs stainless steel tart rings
Specifications:
Brand:Boocalny
Material:stainless steel
Size:5.11 × 1.57 × 0.78 in / 13 × 4 × 2 cm
IMPORTANT:
1. Size are hand-measured, there is a difference between the new is normal, please prevail in kind
2. Please contact us promptly if there are any question with the product.
LK Ruby
Reviewed in the United States on November 3, 2024
I purchased these open bottom oval tart rings as they looked like they would be great for making eclairs, which I had never done before myself, leaving that to the bakery. While I have made tarts before, I always used the standard style tart pans with push up bottoms and no perforated sides. I have to say, after trying these tart rings to make eclairs myself, I am going to continue purchasing my eclairs at the bakery.The tart rings themselves seem to be quite well made. They are truly the perfect size for eclairs, but are also suitable for other individual sized tarts, though it is definitely easier to work with the standard tart pan versus these rings, especially if an oval shape is unnecessary. The sides of these tart rings are certainly sturdy enough to prevent them from easily getting bent out of shape, though they will need the same sort of care in storage as a cookie cutter would to keep them that way. The perforations cut through the metal left no areas that were sharp or uneven enough that it would make a tart exceptionally difficult to remove from the ring after baking if you are being careful beforehand - though it is a bit of a learning curve to line the ring properly for a traditional fruit tart. While not concerned with rusting as these rings are made from stainless steel, I did not leave them soaking in water afterwards for long. After washing and letting them drain for a few seconds, I ran a paper towel quickly over them to absorb any water still sitting in the perforations, then left them to fully air dry.These tart rings come with no instructions as to their use, and since they were a completely new style of ring to me, I did look, both on the internet and in cookbooks for suggestions as to how work with them. I would recommend lining your baking sheet with a "silpat" style liner to prevent your tart from sticking too much to the pan's bottom. The other suggestion I repeatedly saw was to make sure your dough was kept really cold before lining the tart ring and baking it - good advice for all doughs, but especially so with the dough used to make true French pastries.
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