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Tart mould, tartlet mould, tourtière
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GOBEL Moulds
Gobel non-stick high rim fluted round tourtière with movable bottom
Shipped within 7 days
Moulds for tarts, pies and tourtières
De Buyersteel fluted tart mould with fixed bottom and straight edge
In stock
WHICH TART MOULD TO CHOOSE?
Also known as tart and tourtière pans, they offer versatility for both sweet and savory preparations. Strawberry or chocolate tarts will delight gourmets, while pies and quiches will delight others during a good family meal. Choosing the right tart mould is no mean feat, as you'll need to choose from a wide range of materials, shapes and sizes. If you opt for a tinplate tart mould, you're opting for an extremely durable and hard-wearing tart mould. Tinplate is also an excellent heat conductor, ensuring optimal baking of your preparations. There are also coated tart pans, such as the non-stick tart pan. These tourtières are extremely practical, as they are extremely easy to remove from the mold. No more quiches that stick to the bottom of the mould! Another option is the ceramic tart mould: ceramic accumulates and then gradually releases heat for ultra-soft baking! Emile Henry offers several ceramic utensils, including a tarte tatin mold!
Finally, as regards size, the choice is once again quite vast, ranging from a 15 cm tart mold that can be used as a tartlet mold or individual tart mold, to a 32 cm tart mold ideal for 14 guests. For your information, a 16 cm tart mould is suitable for 4 guests, an 18 cm tart mould for 5 guests, a 20 cm tart mould for 6 guests and so on!
FIXED BOTTOM, MOVABLE BOTTOM AND PERFORATED BOTTOM: THE DIFFERENCE
Some tart pans have removable bottoms, such as De Buyer tart pans and Gobel tart pans. Having a removable-bottom tourtière can come in very handy after baking, as it's quick and easy to remove from the mold. Other molds have perforated bottoms, such as the perforated tourtière, whose bottom is covered all over with micro-perforations that play a role during baking. In fact, they help to evacuate excess moisture from preparations rich in cream and water (such as vegetable quiches), ensuring perfect, even cooking. This will also have an impact on the cooking of the dough, which will retain all its crispness, even if it's a frozen dough! Finally, removable and perforated bottoms can be combined in a single utensil! At Gobel, for example, you'll have no trouble finding a perforated tart tin with a removable base!
