Croute à thé

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
27 min.	15 min.	30 min.	1 hour 12 min.

Step by step recipe

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).
2	Preheat oven to 360°F (180°C). Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.
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.
4	You can add green 3 drops food colouring, but it is not necessary.
5	Take the tin out of the fridge, and trim the excess pastry all around.
6	Spread mixture in pastry case.
7	Bake for about 30 minutes.
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.

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