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Dessert

Croustade a LA Regence

A pastry shell filled with hot regence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Croustade a LA Regence

Oven, in the book's wordsThe hot oven

Ingredients

Directions

The book says “the hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the shells

  1. Roll out the pastry dough to ⅛ inch thick.

  2. Clean six tartlet molds and line them with the pastry.

  3. Fill the molds with cracker dust and cover with buttered paper.

Bake and cool

  1. Bake in a 400°F (200°C) oven for 10-12 minutes.

  2. Remove from the oven and let cool, then remove the cracker dust.

Fill and serve

  1. Fill each mold with 1 pint of hot regence, evenly divided.

  2. Serve on a hot dish with a folded napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pastry dough
Forms the crisp shell that holds the filling in each mold.
Cracker dust
Fills the molds to support the pastry so it keeps its shape while baking.

The step that matters

Let the shells cool before removing the cracker dust. Baked pastry is still soft and fragile when hot. Letting it cool firms the crust, so it is less likely to crack or collapse when the cracker dust is removed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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