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.
231K 1 46 4.6
Grade this recipe:

Last modified on: May 5th 2021

Keywords for this recipe:CakePastryAlmondsTea

For 1 Crust for tea, you will need:

Change these quantities to make: 1 Crust for tea 2 Crusts for tea 3 Crusts for tea

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
27 min.15 min.30 min.1 hour 12 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Crust for tea : Photo of step #1
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.
Crust for tea : Photo of step #2
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.
Crust for tea : Photo of step #3
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.
Crust for tea : Photo of step #4
You can add green 3 drops food colouring, but it is not necessary.

Stage 5 - 2 min.
Crust for tea : Photo of step #5
Take the tin out of the fridge, and trim the excess pastry all around.

Stage 6 - 3 min.
Crust for tea : Photo of step #6
Spread mixture in pastry case.

Stage 7 - 30 min.
Crust for tea : Photo of step #7
Bake for about 30 minutes.

Stage 8 - 15 min.
Crust for tea : Photo of step #8
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?

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.

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?

Change currency:

Note : These prices are only approximate.

Source

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: Two-coloured chocolate-orange tart, How to make a good pastry tart case , Apple amandine tarts from Brélès, Chocolate tart, Parisian-style chocolate custard tart, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Checkerboard biscuits, Amaretti, Moist chocolate cake, Chestnut moelleux, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Pink Reims biscuits, Santiago Cake, Rich hazelnut buttercream, Almond dacquoise, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Macaronade mixture, Vanilla ice cream, Nougat, Yvetot Douillons, ... All

Other recipes you may also like

Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
277K 14 40 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
236K3.9 46 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
441K5 49 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
634K 303.8 36 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this recipe

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page