Baking ring for tarts Ø 20 cm, height 2 cm

Baking ring for tarts Ø 20 cm, height 2 cm

It is a reliable kitchen aid for crispy tart bases, perfect tarts with shortcrust pastry or a low sponge base. The cake ring distributes the heat evenly and, thanks to air contact, ensures crumbly, evenly baked bases - also ideal for tarte au citron, savory tarts and quiches. What is it suitable for? For flat tart bases, finely baked sponge cakes and classic Bündner nut tarts. How is it used? For sponge cake, put just a little mixture into the ring, bake according to the recipe, leave to cool and loosen the base with a smooth knife at the edge. Then top with fruit or jelly as desired and spread with piping cream or meringue. For shortcrust pastry, grease and flour the ring, place it on a flat baking tray lined with baking paper, roll out the pastry and press it down carefully. Place baking paper on top of the pastry and fill with blind baking balls; this will prevent bubbles from forming and the edges from buckling. After baking, spread the prepared cream over the cooled base. For a Bündner nut tart, prepare a little more than half of the pastry as a base, pour in the nut filling, place a lid made from the remaining pastry on top, press on the edge, prick the lid well and bake according to the recipe. The ring is also suitable for wähen and quiches with sweet or savory fillings; it is best to use puff pastry or cake dough and prick it well in advance. With the cake ring, you can create clean, dimensionally stable bases.