Micro-perforated ring - User's guide with a recipe

Modern pastry is oriented towards clean lines and minimal and geometric decorations. For a precise and elegant presentation, you need plenty of experience and above all the right equipment.

Among the various modern recipes, there are tarts with perfect looking pastry shells: straight and regular edges filled with soft creams or layers of mousse and bavarois. The micro-perforated ring is necessary to ensure even heat distribution for exceptional baking results. Besides, it allows the sweet shortcrust pastry to adhere perfectly and prevent breaks during cooking.

To bake perfect pastry shell with our micro-perforated ring you just have to follow some simple steps.

PICK THE RIGHT SWEET SHORTCRUST PASTRY

For exceptional baking, pick the right type of sweet shortcrust pastry. We recommend using a dough without the addition of baking powder, which could cause shape changes during cooking, but with a percentage of dried fruit (almonds, hazelnuts, pistachios, etcetera.)

Gianluca Fusto’s sweet shortcrust pastry recipe is ideal for our purpose:

150g butter
135g powdered sugar
45g almond flour
1 egg – big
360g weak flour
a pinch of salt

PREPARATION

Preparation is quite crucial. Prepare the dough a few hours in advance or even the day before, then put it in the refrigerator. When the dough is completely cool, roll it out into an even shape about 5 mm thick. Then cut the base and the edges (using the micro-perforated ring as a cutter).

Assemble the tart shell inside the micro-perforated ring, having previously greased the sides with a little bit of softened butter. You can either place the ring on a micro-perforated baking tray or on a traditional baking tray covered with a silicone baking mat. Line first the base and then the sides, pressing gently to seal them. Trim the excess dough with a knife. Allow the tart shell to rest in the refrigerator for a few hours or alternatively in the freezer for 30 minutes.

BAKING

Preheat the oven to 180° C and bake the tart in the micro-perforated ring for about 20/25 minutes or until golden.

Once baked, let it cool and remove it from the ring (during baking the shell will slightly shrink so it will be easier to remove it without breaking it). Fill the tart with creams, bavarois or chocolate. Garnish it with fresh fruits of your choosing.