Crust for tea
For 1 Crust for tea, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Cooking : 30 min.
Start to finish : 1 hour 1 min.
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Step by step recipe:
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).
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.
Last modified on: February 21th 2011
Your comments or questions on this recipe:
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.