MATFER BOURGEAT Stainless Steel Pastry Tart Ring with Rolled Edges, 6 1/4"

Choosing the right ring comes down to diameter (size) and
height (what you’re building).

1) Pick your diameter (servings + recipe fit)

• 4 1/4" (11 cm): individual or mini dessert 
  
• 5 1/2"–6 1/4" (14–16 cm): small cakes for a few
  people, very versatile
  
• 7 1/8"–8" (18–20 cm): family-size cakes and tarts
  
• 8 3/4" (22 cm): larger gatherings and bigger yields
  

2) Pick the right height (ring type)

• Cake Ring (Entremet/Flan) – shorter height: best for baking
  sponge layers on a tray, flans, and classic entremets
  
• Mousse Cake Ring – mid height: ideal for mousse layers and
  inserts without making an extra-tall cake
  
• Ice Cream Cake Ring – tall height: designed for frozen
  desserts and tall layered builds that need extra side support
  
• Pastry Tart Ring – low height: made for crisp tart shells
  (shorter sides, clean edges), not tall layers
  

3) Quick tips for clean results

• For mousse or set desserts, consider lining the inside with
  acetate for sharper sides.
  
• For frozen builds, chill fully, then warm the outside
  briefly (warm towel) before lifting the ring.
  
• For tart rings, bake on a flat sheet or perforated tray for
  even browning and crisp edges.