Croute à thé

Croute à thé
Under this strange name (literally "crust for tea") there hides 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.
296K 4.2/5 based on 67 reviews
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Last modified on: May 5th 2021

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For 1 Croute à thé, you will need:

Change these quantities to make: 1 Croute à thé 2 Croutes à thé 3 Croutes à thé
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
27 min.15 min.30 min.1 hour 12 min.
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Step by step recipe

Stage 1 - 15 min.
Croute à thé
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.
Croute à thé
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.
Croute à thé
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.
Croute à thé
You can add green 3 drops food colouring, but it is not necessary.

Stage 5 - 2 min.
Croute à thé
Take the tin out of the fridge, and trim the excess pastry all around.

Stage 6 - 3 min.
Croute à thé
Spread mixture in pastry case.

Stage 7 - 30 min.
Croute à thé
Bake for about 30 minutes.

Stage 8 - 15 min.
Croute à thé
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 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.
Several days in the fridge, covered by a plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
12,679 Kcal or 53,084 Kj200 gr1,132 gr817 gr
634 %77 %107 %124 %
Per 100 g
Energetic valueProteins CarbohydratesFats
2,756 Kcal or 11,539 Kj43 gr246 gr178 gr
138 %17 %23 %27 %
% 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).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 Croute à thé : 3.86 $

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Tarte Jurassienne, Pistachio custard tart, Blackberry and almond fondant tart, Blackcurrant and chestnut verrines, How to make tart cases, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Walnut short bread, Gâteau Nantais, Santiago Cake, Coconut tuiles, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Nanou's chocolate cake, Financier batter, Arlesian Biscuits, Gâteau Nantais, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Swiss meringues, Stuffed prunes, Yvetot Douillons, Baked Alaska, Butter cream, ... All
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The 1 comment already posted on this recipe
  • Odd name indeed...Most interesting recipe, jh. It's a rainy, blustery day today in New York. I may have to check the pantry to see if I have these ingredients. We sure could use a hint of green to warm up our day. Thanks for sharing...
    Posted by Louise october 18th 2009 at 12:12 n° 1
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