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Linser (Custard Tartlets)

Linser from Erken 1914 are small Norwegian custard-filled shortcrust tartlets: a shortcrust of 250 g flour, 150 g butter, 50 g sugar, and 2 egg yolks is pressed into small molds, filled with cooled custard of 2 egg yolks, 25 g sugar, 1 tsp flour, and 2 dl milk, covered with a thin dough lid, and baked.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 526 (falt i det fri)

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About the dish

Linser are small shortcrust cakes baked in their own tartlet molds, filled with vanilla custard and topped with a dough lid. They belong to the classic dessert cakes in Erken's Stor kokebok from 1914 and are a close relative of the rum cakes on the same page.

How to make it

  1. 1

    Custard

    Beat the egg yolks well with the sugar and stir in the flour. Dilute little by little with the boiling milk. Pour everything into the pot and bring it to a boil while stirring constantly. Let the custard cool completely.

  2. 2

    Dough

    Work the flour, butter, sugar, and egg yolks together into a smooth dough.

  3. 3

    Line the molds

    Press the dough out into small tartlet molds, not too thin.

  4. 4

    Fill and add the lid

    Fill the molds with the cooled custard and lay a thin layer of rolled-out dough over the top.

  5. 5

    Baking

    Bake the cakes at about 175 °C (345 °F) for 15–20 minutes until light brown. Cool before removing them from the molds.

Changes from the original

Measurements converted to modern units (2 dl milk, grams). Baking time and temperature are estimated, as the original does not give these for the linser. Clarifies that the custard should be cooled before it is filled into the molds.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 526) → Modernisert~86% av teksten endretfjernetlagt til
250 gr. g hvetemel (til deigen). 150 gr. smør g smør. 50 gr. sukker g sukker. 2 eggeblommer. Deigen eltes sammen, presses i smaa former ikke for tyndt; fyldes med nedenstaaende krem; et tyndt lag av den utkjevlede deig lægges derefter over. Krem. stk eggeplommer (til deigen). 2 eggeblommer stk eggeplommer (til kremen). 25 gr. g sukker (til kremen). 1 teske ts hvetemel (til kremen). 2 del. melk. Eggeblommerne vispes dl melk (til kremen). Visp eggeplommene godt med sukkeret, irøres melet, ispædes sukkeret og rør inn melet. Spe litt efter om litt med den kokende melk. Alt haves melken. Hell alt i gryten og gives gi det et oppkok under stadig omrøren omrøring. La kremen bli kald.. Elt mel, smør, sukker og eggeplommer sammen til en jevn deig.. Trykk deigen ut i små linseformer, ikke for tynt.. Fyll formene med den kalde kremen og legg et opkok. Fyldes kold tynt lag utkjevlet deig over.. Stek kakene ved ca. 175 °C i kakerne. 15–20 minutter til de er lysebrune. Avkjøl før de tas ut av formene.

Note til Modernisert

Mål omregnet til moderne enheter (2 dl melk, gram). Steketid og temperatur er anslått, da originalen ikke oppgir dette for linsene. Presiserer at kremen skal avkjøles før den fylles i formene.

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Frequently asked questions

What kind of cake are linser?
They are small shortcrust cakes baked in small molds, filled with vanilla custard (egg custard) and covered with a thin layer of rolled-out dough on top. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 526, and makes about 20 pieces.
What are the dough and the custard made of?
The dough is a simple shortcrust of 250 g all-purpose flour, 150 g butter, 50 g sugar, and 2 egg yolks, worked together. The custard is made of 2 egg yolks, 25 g sugar, 1 teaspoon all-purpose flour, and 2 deciliters of milk.
How do I make the custard without it going lumpy?
Beat the egg yolks well with the sugar, stir in the flour, and dilute with the boiling milk little by little. Then bring everything to a boil in the pot while stirring constantly.
Should the custard be filled in warm or cold?
Cold. The recipe says the custard is filled into the cakes cold, before you lay the thin layer of dough over the top.

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