NewlineNY Stainless Steel French Pastry Tart Ring Baking Kit - 6 Perforated Round Dessert Rings + 3 Nozzles + 1 Sample Decorating Piping bag Kit

I used them to make Raspberry Chocolate tarts.

I do like a pie ... even if it is a posh one and these stainless pastry rings do give you a very consistent result.I've used them with both bought and homemade pasty and even filo with fairly impressive results.The quality is OK for most occasional domestic use ... I will probably use them no more than once or twice a month so good enough for me.They clean up well too.

They don't seem to be very good quality but they are sturdy enough. The piping bag is rubbish, it split with first use. I've tried them but I'm sorry I prefer the ones I have which where a fraction of the cost.

Very good set of pastry rings, I ordered the 6 round rings which also comes with a reusable piping bag and 3 metal piping nozzles, whilst they are a nice to have bonus set of items, I don’t find them at all necessary.The rings themselves are really good quality, well made from stainless steel, they are very sturdy. Each ring measures 10cm/4’’ diameter and 2cm/just under 1” in height. The rings are finely perforated all over to ensure even cooking and a good finish to pastry. Very easy to use and clean.Just over £18 (at time of review) for this set is fair value for these rings of exceptional quality. I have also since noticed that other sizes and shapes are available which I may buy to add to my baking tools collection.

I'm really impressed with these pastry rings. I've never used pastry rings before so underestimated how great they are. I recently made cheese potato and onion tarts using shop bought flaky pastry. I used parchment paper with a light coating of butter and placed the rings on top, I lightly wooed some butter around the inside of the rings too. Then I cut out the pastry and lined the rings (base and sides). I didn't blind bake the pastry I just added the filling and popped into the oven fir thirty minutes.The result... Wow, perfect crispy pastry that was fully cooked through as was the filling. No soggy bottom at all. Even once the tarts had gone cold the pastry was light, crispy and had gone hard. I won't be using any other baking trays for pastry ill be sticking with these. I'm looking forward to experimenting with them.