Patterns, metallics and prints transferred
directly onto tempered chocolate.
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Shapes
Beyond Round
Rectangles, ovals and unexpected shapes that completely change the look of a tart.
WAIT... WHO SAID A TART HAS TO BE ROUND?
Change the shape and suddenly the whole tart feels different.
A familiar lemon, chocolate or fruit tart can look completely new simply by changing its silhouette. A long rectangle feels modern. An oval becomes elegant. A square can turn even a simple filling into something unexpectedly striking.
The recipe doesn't have to change. The technique doesn't have to get harder.
Sometimes the shape does all the work.
OR... SKIP THE PAN ENTIRELY
Some of the most beautiful tart shapes don't come from a mold at all.
Pastry can be folded, pleated and shaped by hand, creating forms that no tart pan could produce. A free-form galette can be round, elongated or almost any shape the filling suggests.
And because the pastry itself creates the structure, there's no special equipment involved.
Just dough, filling—and a little freedom.
WHERE WILL SHAPE TAKE YOU?
A different pan can change the silhouette. A simple fold can eliminate the pan altogether. And once the shape changes, something else happens: the way you finish the tart changes, too.
Fruit can follow a long rectangle. Meringue can echo an oval. Glaze, piping and decoration can turn the shape into part of the design.