1,539 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Croute à thé

Name: Croute à thé
Prep time: 42 min
Cook time: 30 min
Total time: 1 h 12 min
Yield: 1 Croute à thé
Cuisine: French
Ingredients: 200 g sweetcrust pastry (pâte sablée); 100 g icing sugar; 100 g ground almonds; 2 egg whites; 3 drops food colouring

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.

322 K 1× 4.2/5 (67 reviews)

1 hour 15 min. difficulté

Easy

3.55 €

1 Croute à thé

5 Ingredients

Last modified on: May 5^th 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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).

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.

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.

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.

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=60 %	1,130 RDI=80 %	820 RDI=90 %	12,680 RDI=470 %	53,080 RDI: 470 %
Per 100 g	40 RDI=10 %	250 RDI=20 %	180 RDI=20 %	2,760 RDI=100 %	11,540 RDI: 100 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 Croute à thé : 3.55 €

Change currency:

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)

Other recipes you may also like

How to cook pasta properly

Here is some advice for pasta that's properly cooked and doesn't stick.

July 18^th 20191.17 M4.4 25 min.

Onion fondue

Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.

March 25^th 2020163 K 50 min.

Clafoutis batter

Clafoutis is a cake from the Limousin region of France, made with a liquid batter similar to pancake batter, into which fruit is added before baking. Here's a recipe for clafoutis batter, which you can use with any fruit you like.

August 27^th 202537 K5 6 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025314 K 24.5 3 hours 8 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).

August 15^th 2010244 K5 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 18^th 2009 at 12:12 n° 1

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.