Straight walls
Walls stiff enough to hold pastry upright through the bake.
Patisserie moulds · tart and tartlet moulds
Tart and tartlet moulds with straight, even walls.
A tart case has to bake even, stand straight and come out without cracking. Silicone tart forms make that repeatable.
Overview
Tart and tartlet moulds, done properly.
Pastry teams press or line tart cases by the tray. A good silicone form gives straight walls, an even base and a release that does not crack the case.
We make tartlet trays and tart forms for sweet and savoury cases, including shapes that metal rings cannot easily give you.
What we design for
The details that make this format work.
Even base
A flat, even base so cases bake through without a soggy centre.
Non-round shapes
Squares, ovals, fluted and signature outlines.
Bake-tolerant grade
Platinum-cure food-grade silicone rated for a normal pastry bake.
What we ask up front
The same four questions we ask on every job like this.
The demould motion
How does the pastry team actually pop the dessert out? Tell us — invert-onto-tray, warm-tap, flex-and-pop. The silicone hardness sits around that answer.
Setting temperature
Blast freezer, chiller, ambient. Each one changes the wall thickness and shape stability we design around.
What sits on top
Glaze, spray, gold leaf, isomalt shard. The finish on top of the dessert is affected by how flat the top of the mould sits — we bench-flatten every tray.
How many per service
A 20-a-service prep list wants a different cavity count from a 300-cover buffet. We plan tray layout around your kitchen, not a catalogue.
Related case study
A Yorkshire caterer's portion-controlled dessert mould.
A wedding caterer holding a portion cost across large numbers, cavity volume held to a specified target across every tray in the fleet.
Questions
What people ask about this format.
Will pastry brown in silicone?
Browning is a little gentler than in metal. Many teams blind-bake in silicone and finish on a tray.
Do you do tart inserts for fillings?
Yes. We can make matched insert moulds for set fillings.
Can I line by hand or with a press?
Either. Tell us which so we set wall stiffness.
Related formats
Other formats in this family.
Mousse moulds
Single and sharing mousse forms. Explore
Entremet moulds
Outer shells for glazed entremets. Explore
All patisserie moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about tart and tartlet moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare