Louis Tellier 4 1/5" Round Fluted Tartlet Mold w/ Removable Bottom - Non Stick Steel (293472)

The Louis Tellier 293472 Gobel series tartlet mold is a must-have for professional kitchens and serious home bakers, offering consistent, high-quality tartlet results with every use. Designed with a 4 1/5" fluted exterior, this mold creates the signature elegant edges that define gourmet tarts, quiches, and savory dishes, making it a staple in any commercial kitchen. Its removable bottom ensures effortless release, reducing downtime and maintaining presentation standards—critical for high-volume production. The non-stick steel construction resists sticking while withstanding frequent use, making cleanup a breeze even after baking delicate fillings like custards or cheese mixtures. Whether you're crafting individual appetizers for fine dining or bulk orders for catering, this mold delivers precision, durability, and professional results every time.

Built to meet the demands of commercial bakery and restaurant kitchens, the Louis Tellier 293472 is part of the Gobel series, known for its reliability and consistency. The fluted design is ideal for traditional tart shells, while the 0.78" depth ensures even baking without overfilling. The durable steel frame provides stability, while the non-stick coating prevents fillings from adhering, saving time and reducing waste. This mold is perfect for quiche pans, savory tarts, and mini pies, making it a versatile addition to any baking arsenal.

For restaurant chefs, commercial bakeries, and culinary professionals, this tartlet mold is an investment in efficiency and quality. Its removable bottom eliminates the need for complicated releases, and the non-stick surface ensures that even the most delicate fillings come out cleanly. With a 3-month warranty on parts and labor, you can trust in its longevity and performance. Elevate your menu offerings with consistently beautiful, high-quality tartlets—order the Louis Tellier 4 1/5" fluted tartlet mold today and experience the difference in professional baking.