Crust for tea

Step by step recipe:

  1. 10 min.Crust for tea : Photo of step #1
    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.
  2. 10 min.Crust for tea : Photo of step #2
    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.
  3. 3 min.Crust for tea : Photo of step #3
    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).
  4. 3 min.Crust for tea : Photo of step #4
    Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.
  5. 5 min.Crust for tea : Photo of step #5
    Then add 2 egg whites, 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.
  6. 30 min.Crust for tea : Photo of step #6
    Spread mixture in pastry case and bake for about 30 minutes.
  7. Crust for tea : Photo of step #7
    Allow to cool on a rack, then sprinkle with ice sugar.

    Serve in fairly thin slices.


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.


Home made.

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