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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.
Last modified on: May 5th 2021
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 for this recipe
Preparation: 30 min.
Resting: 15 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 15 min.
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).
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.
Preheat oven to 360°F (180°C).
Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.
Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.
Stage 3 - ⌛ 3 min.
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.
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.
You can add green 3 drops food colouring, but it is not necessary.
Stage 5 - ⌛ 2 min.
Take the tin out of the fridge, and trim the excess pastry all around.
Stage 6 - ⌛ 3 min.
Spread mixture in pastry case.
Stage 7 - ⌛ 30 min.
Bake for about 30 minutes.
Stage 8 - ⌛ 15 min.
Allow to cool on a rack, then sprinkle with ice sugar.
Serve in fairly thin slices.
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?
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=308 % | 1,131 RDI=427 % | 817 RDI=1,119 % | 12,679 RDI=634 % | 53,084 RDI: 634 % |
| Per 100 g | 43 RDI=67 % | 245 RDI=93 % | 177 RDI=243 % | 2,756 RDI=138 % | 11,540 RDI: 138 % |
How much will it cost?
- For 1 Croute à thé : 3.55 €
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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)
You can get more informations, or check-out other recipes which use it, for example: Cottage cheese tart, Pear and lime meringue pie, Apple custard tart, Pear, grapefruit and pistachio tart, Parisian-style chocolate custard tart, ... See them all 45
Ground almonds
Like these other recipes: Almonds pyramids, Apple and almond gratin, Soft chocolate-orange cake, Marzipan (almond paste), Apple and almond cake, ... See them all 47
Icing sugar
Like these other recipes: Pistachio madeleines, Mini lemon millefeuilles, Tarte Normande, Toasted almond cake, Calissons, ... See them all 64
Egg white
Like these other recipes: Royal icing, Brioche royale, Ice-cream Vacherin, Butter cream, Almond tuiles, ... See them all 55
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