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Create crisp, elegant tartlets with the Nordic Chefs Tartelette Croustade Mold.
Best for recipe testing, smaller production and chefs who want maximum control.
Useful add-ons for service and plating.
Medium finishing tray
For cooling, filling and serving crisp croustade shells.
1.200,00 DKK
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See how this mold can be used for a cold-set lemon gel croustade with whipped sour cream, salted cucumber and garden herbs.
Tartelette Croustade Mold for croustade iron service. Made for crisp, detailed shells for snacks, appetizers and small desserts.
Choose mold only, or build a complete Single, Double or FiveMount setup above.
Yes. Choose the Tartelette Croustade Mold only if you already have a compatible handle, or select Single, Double or FiveMount above to build the full setup.
Single is best for testing and smaller prep, Double is better for steady production, and FiveMount is made for larger batches with five shells per cycle.
Yes. Add-ons can be added from this page before opening the cart, so your Tartelette Croustade Mold setup stays together.
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Designed in Denmark
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Create crisp, elegant tartlets with the Nordic Chefs Tartelette Croustade Mold. Choose the mold alone for an existing handle, or select a complete Single, Double or FiveMount setup with matching molds and a compatible handle. FiveMount makes five shells per cycle and includes the set saving.
The Nordic Chefs Tartelette Croustade Mold is designed for chefs looking to create crisp, consistent and elegant tartlet shells for fine dining, appetizers and creative snacks.
Used together with a Nordic Chefs croustade iron, the mold is heated in oil, dipped into croustade batter and fried to create a thin and crispy shell ready to be filled and served.
The deep tartelette shape provides space for both filling and garnish, making it suitable for a wide range of restaurant applications.
Ideal for:
The Tartelette Croustade Mold is part of the Nordic Chefs modular croustade iron system.
Different croustade molds can be used with compatible Nordic Chefs handles, allowing chefs to work with multiple shapes without purchasing a complete new iron for every design.
Top width: approx. 4 cm
Bottom width: approx. 2 cm
Height: approx. 3 cm
Heat the croustade iron in hot oil before dipping the mold into the batter. Avoid covering the top edge of the mold with batter.
Return the mold to the hot oil and fry until the shell begins to set. Release the croustade from the mold and continue frying until crisp and golden.
The result is a light, crispy tartlet shell ready for filling, garnishing and serving.
Compare complete handles and systems in our Croustade & Rosette Iron collection, and follow the professional croustade iron guide for preparation and release technique.
Top Diameter 4 cm
Bottom Diameter 2 cm
Height 3 cm
Thomas,
Co-Founder
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