Non-stick Perforated Tart Tin Ø22x2.5 cm

Perforated tart tin – crisp pastry bases every time

Gobel's steel tart tin with a perforated base ensures perfect baked goods with crisp bases. Thanks to the small holes in the base, moisture can escape during baking, preventing a soft bottom. The double non-stick coating reinforced with ceramic makes it easy to remove the tart from the tin after baking.

Ideal for baking tarts, quiches, tourtes and other shortcrust pastry bases where a crisp texture is desirable.

Quality details that make the difference

The tin is made from 0.5 mm steel, which provides good heat distribution and ensures even baking. The fluted edge gives the tart a classic, professional appearance and makes it easy to form a neat rim. The brown colour of the coating absorbs heat effectively and contributes to consistent baking.

Thanks to the double non-stick coating reinforced with ceramic, you can reduce the amount of fat needed, and your tarts slide out of the tin with ease, even with the most delicate shortcrust pastry. The tin withstands temperatures up to 250°C, making it suitable for almost all baking recipes.

French baking tradition in your kitchen

Since 1887, Gobel has been synonymous with high-quality professional baking tools. This tart tin is made in France using traditional craft techniques combined with modern materials. With a diameter of 22 cm and a depth of 2.5 cm, it is perfect for standard recipes serving 4–6 people.

To preserve the tin's quality and non-stick properties, hand washing with mild washing-up liquid is recommended. Avoid sharp utensils, abrasive sponges and dishwashers, as these can damage the coating. The tin should also not be used in a freezer, microwave or over direct heat.

With this tart tin you get:

• Crisp, perfectly baked pastry bases thanks to the perforated base
• Easy release of baked goods with the effective non-stick coating
• Professional results with the classic fluted edge

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

Do I need to grease the tin before use, even though it has a non-stick coating?
A thin layer of fat can be beneficial the first time the tin is used, but after that it is often unnecessary thanks to the double non-stick coating.

Why is the tin perforated?
The perforations allow moisture to escape during baking, resulting in a crispier and more evenly baked pastry base without a "soggy bottom".

AI has contributed to this text and we therefore reserve the right to correct any errors.