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.
206,166 14.6/5 for 41 ratings
Grade this recipe: Last modified on: February 21th 2011
For 1 Crust for tea, you will need:
- 0
200 g Sweetcrust pastry (pâte sablée) - 1
100 g icing sugar - 2
100 g ground almonds - 3
2 egg whites - 4
3 drops food colouring (optional) - Total weight: 460 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 30 min. | 1 hour 1 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered by a plastic film.Step by step recipe
Stage 1 - 10 min.
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.
Stage 2 - 10 min.
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.
The advantage of sweet crust pastry is that you can easily patch it up with offcuts.
Stage 3 - 3 min.
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 put in the fridge.
Preheat oven to 360°F (180°C).
Stage 4 - 3 min.
Stage 5 - 5 min.
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.
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 6 - 30 min.
Spread mixture in pastry case and bake for about 30 minutes.
Stage 7
Allow to cool on a rack, then sprinkle with ice sugar.
Serve in fairly thin slices.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,029 Kcal or 8,495 Kj | 36 gr | 204 gr | 119 gr |
| 101 % | 14 % | 19 % | 18 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 441 Kcal or 1,846 Kj | 8 gr | 44 gr | 26 gr |
| 22 % | 3 % | 4 % | 4 % |
How much will it cost?
- For 1 Crust for tea : 3.53 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Plum tart, Pistachio custard tart, Pear, grapefruit and pistachio tart, How to make a good pastry tart case , Lemon Tart / Meringue Pie, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Rich hazelnut buttercream, Gâteau Nantais, Succès praliné (praline meringue), Sicilian Epiphany Pie, Diamond biscuits, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Calissons, Gâteau Nantais, Chocolate almond cookies, Armagnac marzipan, Caribbean upside-down cake, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, Almond macaroon cake, Armagnac marzipan, Peach and verbena feuilleté, Walnut paste, ... All |
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