Perforated vs non perforated tart rings

Discussion in 'Pastries & Baking' started by Khim, May 25, 2019.

  1. Khim

    Khim

    Messages:
    9
    Likes Received:
    0
    Exp:
    Cook
    What is the difference between perforated and non perforated tart rings? What is their benefit or it's just the look is different?
     
  2. Pat Pat

    Pat Pat

    Messages:
    627
    Likes Received:
    266
    Exp:
    Chef Emeritus
    They said the perforation is supposed to make the dough cling to the ring better resulting in a finished product with better shape and colour.

    From my experience, I don't see that much of a difference other than having to pay more money and getting less metal.
     
  3. chefross

    chefross

    Messages:
    2,896
    Likes Received:
    475
    Exp:
    Former Chef
    The perforations are there to supposedly help the bottoms bake more evenly.
    I find them useless.
     
  4. Innocuous Lemon

    Innocuous Lemon

    Messages:
    19
    Likes Received:
    13
    Exp:
    fair bit
    i have never seen them being used, or used them in my own baking from shortcrust, sweet paste, puff and breadmaking. So perhaps i cannot speak to their advantages, however i have found ways to achieve any and all of the things they claim to provide

    using a Rational oven renders them further obsolete
     
  5. Pat Pat

    Pat Pat

    Messages:
    627
    Likes Received:
    266
    Exp:
    Chef Emeritus
    Tart rings have no bottoms. You usually put them on a sheet pan lined with parchment paper or Silpat.
     
    chefross likes this.
  6. chefross

    chefross

    Messages:
    2,896
    Likes Received:
    475
    Exp:
    Former Chef
    Ah, but not all do PatPat...
    in fact I also have pans with round metal inserts that fit into the bottoms.
     
    fatcook likes this.