Crust for tea
Under this strange name there's a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
For 1 Crust for tea, you will need:
- 200 g Sweetcrust pastry (pâte sablée)
- 100 g icing sugar
- 100 g ground almonds
- 2 eggs white
- 3 drops food colouring (optional)
Nutritional information:
Whole recipe
Calories
2003
100%
Proteins
36g
14%
Carbohydrates
202g
19%
Fats
117g
18%
Per 100 g
Calories
435
22%
Proteins
8g
3%
Carbohydrates
44g
4%
Fats
25g
4%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 31 min.
Cooking : 30 min.
Start to finish : 1 hour 1 min.
Cooking : 30 min.
Start to finish : 1 hour 1 min.
Preservation : Several days in the fridge, covered by a plastic film.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
For 1 Crust for tea : 3.33 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Roll out 200 g Sweetcrust pastry (pâte sablée) into a long rectangle, not too thin (you should have a nice crust after cooking), a little bigger than your cake tin or mould. |  |
Line mould: not easy, so don't be worry if it breaks up into pieces like in the photo... The advantage of sweet crust pastry is that you can easily patch it up with offcuts. |  |
Your goal is to get an even regular base with sides about 1 inch or 2-3 cm high. Then put in the fridge. Preheat oven to 360°F (180°C). |  |
Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk. |  |
Then add 2 eggs white, 3 drops food colouring (green) if desired, and mix with soft spatula or wooden spatula until obtain a soft mix. Because egg whites can differ in volume or weight, I advise you to add 1 first and mix, and then add remaining egg white in stages until getting the required soft texture. |  |
Spread mixture in pastry case and bake for about 30 minutes. |  |
Allow to cool on a rack, then sprinkle with ice sugar. Serve in fairly thin slices. |  |
Remarks:
It's best to allow the cake to cool in the tin, and then turn out and leave on a rack until cold.And to drink?
A tea of course, and you will probably note that when it's cold or windy outside, this cake and the accompanying tea are even better in the warm inside.Source:
Home made.Last modified on: February 21th 2011
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Your comments or questions on this recipe:
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Odd name indeed...Most interesting recipe, jh. It's a rainy, blustery day today in New York. I may have to check the pantry to see if I have these ingredients. We sure could use a hint of green to warm up our day. Thanks for sharing...
Comment #1 posted on october 18th 2009 at 12:12 by Louise.
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