What kind of molds do I need for these tartlet shells?

Small, greased fluted molds (tartlet/shell molds). The dough is pressed out thinly into the molds before baking.

How should the shells be baked?

They are baked until light golden brown. The recipe makes about 16 pieces, and the total time is roughly 75 minutes including working the dough.

What are the tartlet shells filled with?

Fresh strawberries, cloudberries, or raspberries – or jam. A little whipped cream is placed on top.

What is the dough made of?

250 g all-purpose flour, 180 g butter, 200 g sugar, and 2 egg yolks. The flour and sugar are mixed first, then the butter and egg yolks are worked in. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 528.

Lensekaker (Tartlet Shells) II

Name: Lensekaker (Tartlet Shells) II
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 16 servings
Cuisine: Norwegian
Ingredients: 250 g all-purpose flour; 180 g butter (cold); 200 g sugar; 2 pcs egg yolks; 300 g fresh strawberries, cloudberries, or raspberries (or jam); 2 dl heavy cream (whipped stiff)

Lensekaker from Erken (1914) are small Norwegian shortcrust tartlet shells: a shortcrust of 250 g flour, 180 g butter, 200 g sugar, and 2 egg yolks pressed into small fluted molds, baked light golden, and filled with fresh berries or jam and a little whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 528 (falt i det fri)

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About the dish

Lensekaker ("lenses") are small shortcrust shells from the chapter "Cakes for Dessert" in Erken's "Stor kokebok" (1914). They are baked empty in fluted molds and filled only when finished, with fresh berries or jam and a dollop of whipped cream.

How to make it

1
Make the dough
Mix the flour and sugar. Work in the butter and egg yolks into a cohesive shortcrust dough. Let the dough rest in the cold for a while.
2
Line the molds
Press the dough out thinly into small, greased fluted molds (crimped molds).
3
Bake
Bake the shells light golden brown, about 180 °C (355 °F). Cool before removing them from the molds.
4
Fill
Fill the cooled shells with fresh strawberries, cloudberries, or raspberries, or jam if you like, and place a fairly small dollop of whipped cream on top.

Changes from the original

Measurements are converted to modern units and the baking temperature is given in degrees (about 180 °C (355 °F)). "Crimped molds" are described as small fluted molds, and it is clarified that the dough should rest in the cold before shaping.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 448)~96% of the text changedremovedadded

~~250 g hvetemel. 180 g smør (kaldt). 200 g sukker. 2 stk eggeplommer. 300 g friske jordbær, multer eller bringebær (eller syltetøy).~~ Linsekaker. 150 gr. linser 100 gr. hvite bønner 100 gr. makaroni 100 gr. kokte poteter 50 gr. potetesmel 100 gr. revet brød 4 egg salt pepper muskat ca. 2 ~~dl kremfløte (piskes stiv). Bland mel~~ del. melk. Linser og ~~sukker. Elt inn smør~~ bønner utbløtes og ~~eggeplommer~~ kokes møre hver for sig, males 1 gang med potetene, irøres den kokte, smått opskårne makaroni, potetes melet, krydderier, melken, eggeplommene og til en samlet mørdeig. La deigen hvile kaldt en stund.. Trykk deigen tynt ut i små, smurte riflede former (krusformer).. Stek linsene lyst gyllenbrune, ca. 180 °C. Avkjøl før de tas ut av formene.. Fyll sist de ~~avkjølte linsene~~ stivvispede hviter. Dannes til runde kaker, som stekes i smør eller fett. Serveres med ~~friske jordbær, multer~~ brun saus eller ~~bringebær, eventuelt syltetøy,~~ tomatsaus. Deigen kan også has i smurt form og ~~legg en ganske liten klatt stivpisket fløte over.~~ stekes som pudding. Stekes da i 1 time.

Note on Modernised

Mål er omregnet til moderne enheter og steketemperatur er angitt i grader (ca. 180 °C). «Krusformer» er beskrevet som riflede små former, og det er presisert at deigen bør hvile kaldt før utbaking.

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Frequently asked questions

What kind of molds do I need for these tartlet shells?: Small, greased fluted molds (tartlet/shell molds). The dough is pressed out thinly into the molds before baking.
How should the shells be baked?: They are baked until light golden brown. The recipe makes about 16 pieces, and the total time is roughly 75 minutes including working the dough.
What are the tartlet shells filled with?: Fresh strawberries, cloudberries, or raspberries – or jam. A little whipped cream is placed on top.
What is the dough made of?: 250 g all-purpose flour, 180 g butter, 200 g sugar, and 2 egg yolks. The flour and sugar are mixed first, then the butter and egg yolks are worked in. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 528.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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