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.
195,400 14.6/5 for 37 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.

Remarks

It's best to allow the cake to cool in the tin, and then turn out and leave on a rack until cold.

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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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.

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: Key Lime Pie for Jeremy, Apple amandine tarts from Brélès, Plum tart "En passant par la Lorraine", Cherry and pistachio tarts, Simple maple-syrup tart, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Toasted almond cake, Stuffed prunes, Succès praliné (praline meringue), Almond cream or frangipane, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Apple and almond gratin, Buckwheat almond biscuits, Apricot blancmange, Caribbean upside-down cake, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: How to add beaten eggs whites to a mixture, Oat financiers for Louise, Cigarettes Russes (Piroulines), Coconut tuiles, Pistachio powder or paste, ... All

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