Crust for tea

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.
202,066 14.6/5 for 39 ratings
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Last modified on: February 21th 2011

For 1 Crust for tea, you will need:

Change those ingredients for: 1 Crust for tea 2 Crusts for tea 3 Crusts for tea

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
31 min.30 min.1 hour 1 min.
Keeping: Several days in the fridge, covered by a plastic film.
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?
Work this out...

Step by step recipe

Stage 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.

Stage 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.

Stage 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).

Stage 4 - 3 min.
Crust for tea : Photo of step #4
Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.

Stage 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.

Stage 6 - 30 min.
Crust for tea : Photo of step #6
Spread mixture in pastry case and bake for about 30 minutes.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,029 Kcal or 8,495 Kj36 gr204 gr119 gr
101 %14 %19 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
441 Kcal or 1,846 Kj8 gr44 gr26 gr
22 %3 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Home made.

More recipes?

This recipe uses (among others)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Two-coloured chocolate-orange tart, Lemon and lime custard tart, Flaked almond tart, Exotic fruit tart, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Sicilian Epiphany Pie, Stuffed prunes, Apple Strudel, Almond macaroon cake, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Succès praliné (praline meringue), Amiens macaroons, Stuffed prunes, Toasted almond cake, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Walnut paste, Succès praliné (praline meringue), Amaretti, Coconut paste, ... All

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