Cream tartlets from Erken (1914): small puff-pastry-lined molds filled with a cooked cream of 60 g ground almonds, 60 g powdered sugar, 2 egg yolks, 2.5 dl cream and 1 tbsp orange juice, baked pale golden in a hot oven.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 528 (falt i det fri)
Small puff-pastry molds with almond cream from the chapter "Cakes for dessert" in Erken's Stor kokebok (Great Cookbook) (1914). The cream is cooked from ground almonds, egg yolks, cream and orange juice before being filled into the molds.
Make the almond cream
Grind the blanched almonds. Mix in the powdered sugar, egg yolks, cream and orange juice, and stir the mixture over low heat into a smooth cream. Let it cool a little.
Line the molds
Grease small molds and line them with thinly rolled-out puff pastry.
Fill and bake
Fill the molds with the cream and bake them in a hot oven, about 210 °C (410 °F), until they are pale golden. Let them cool before removing them from the molds.
Measures have been converted to modern units (¼ l cream = 2.5 dl). "Puff pastry made from ½ kg butter" has been replaced with a practical amount of puff pastry (about 500 g, store-bought if you like). Baking temperature is given in degrees, and "tin molds" have been modernized to small molds.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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