Pastry mold Stalgast 528034

A pastry ring creates a clean, vertical edge on tarts, cheesecakes and layered desserts by holding the mixture in a fixed circle while it sets or bakes. The ring sits directly on the baking tray or silicone mat, and the filling is poured inside. Once the dessert has firmed, the ring lifts away, leaving a straight, professional finish without trimming or shaping by hand.

To use the Stalgast D-80, place the ring on a flat, heat-resistant surface. Brush the inside lightly with oil or butter if the recipe calls for it. Pour or press the mixture into the ring, level the top with a palette knife, and bake or chill as required. When the dessert is set, slide a thin blade around the inside edge to release any sticking, then lift the ring straight up. The dessert remains on the tray with a sharp, even edge.

The ring is made of stainless steel, which conducts heat evenly and resists warping or staining. Its 80 mm diameter gives a standard single-portion size, while the 45 mm height allows generous fillings without overflow. The smooth, seamless construction prevents batter from leaking and makes cleaning straightforward: wash in hot soapy water, rinse and dry immediately to prevent water spots.

The D-80 fits any standard baking tray or silicone mat and works with all types of pastry, mousse and set desserts. It is also used to portion cold dishes such as layered terrines or savoury tarts where a neat presentation is essential.

This model is listed in the Stalgast catalogue under bakeware and pastry tools.