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Croute à thé

Under this strange name (literally "crust for tea") there hides 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.

311 K 1× 4.2/5 (67 reviews)

1 hour 15 min. difficulté

Easy

3.55 €

1 Croute à thé

5 Ingredients

Last modified on: May 5^th 2021

For this recipe: I want to make it (529×) I made it (466×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 1 Croute à thé, you will need:

1 200 g sweetcrust pastry (pâte sablée)
2 100 g icing sugar
3 100 g ground almonds
4 2 egg whites
5 3 drops food colouring (optional)
Total weight: 460 grams

Change these quantities to make:

1 Croute à thé 2 Croutes à thé 3 Croutes à thé

Change measures:

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Times for this recipe

Preparation: 30 min.

Resting: 15 min.

Cooking: 30 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Spread 200 g sweetcrust pastry (pâte sablée) lengthwise, not too thinly (you need a nice crust after baking) and pour the pan.

I'm using a full-length pie tin here, but if you don't have one, a cake tin will do, just leave only 2 cm or 1 inch of pastry height around the edges.

Put on standby in the fridge, leaving the pastry sticking out well as in the photo (important).

Stage 2 - 2 min.

Preheat oven to 360°F (180°C).

Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.

Stage 3 - 3 min.

Then add 2 egg whites 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.

Stage 4 - 2 min.

You can add green 3 drops food colouring, but it is not necessary.

Stage 5 - 2 min.

Take the tin out of the fridge, and trim the excess pastry all around.

Stage 6 - 3 min.

Spread mixture in pastry case.

Stage 7 - 30 min.

Bake for about 30 minutes.

Stage 8 - 15 min.

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 wire 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.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	200 RDI=80 %	1,130 RDI=110 %	820 RDI=120 %	12,680 RDI=630 %	53,080 RDI: 630 %
Per 100 g	40 RDI=20 %	250 RDI=20 %	180 RDI=30 %	2,760 RDI=140 %	11,540 RDI: 140 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg, Nuts

How much will it cost?

For 1 Croute à thé : 3.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted 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...
Posted by Louise october 18^th 2009 at 12:12 n° 1

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