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Cheese tartlets

Small moulds lined with cold-kneaded pastry of egg, flour and butter, filled with a cheese cream of roquefort, egg yolk, melted butter and cream, topped with a pastry lid and baked pale brown. From Erken's Stor kokebok (1949), p. 40.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 40 (falt i det fri)

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About the dish

A small savoury bake suited to the cold table or as an accompaniment, made with roquefort or another fairly soft cheese.

How to make it

  1. 1

    Knead the pastry

    Knead egg, flour and butter together cold. Let the dough stand for half an hour.

  2. 2

    Make the cheese cream

    Stir roquefort, or another fairly soft cheese, with the cream, the egg yolk and the melted butter.

  3. 3

    Line and fill the moulds

    Roll out the pastry and line small moulds with it. Fill with a little of the cream and lay a lid of rolled-out pastry on top.

  4. 4

    Bake

    Bake to a nice pale brown in a moderate oven (about 180 C).

Changes from the original

'Skje' in the cream is interpreted as tbsp. 'Not too hot an oven' is interpreted as about 180 C. The original gives no quantity of cheese for the cream.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 40)~72% of the text changedremovedadded
Ingredienser: 1 stk egg (til deigen). 250 g hvetemel. gr. hvetemel 160 g gr. smør. roquefort (eller annen litt bløt ost; til kremen). Ostekrem: Roquefort 1 stk eggeplomme. eggeplomme 1 ss skje smeltet smør («skje» i originalen). 1 ss fløte («skje» i originalen). Elt egg, » fløte. Til deigen eltes egget, mel og smør kaldt sammen. La deigen stå koldt sammen, står i en halv time.. Rør roquefort, 1/2 time. Til kremen røres roqueforten eller en annen litt bløt ost, ost med fløten, eggeplommen og det smeltede smøret.. Kjevl smør. Deigen kjevles ut deigen og kle små former klædes med den. Fyll denne, fylles med litt av kremen, og legg et lokk kremen. Lokk av utkjevlet den utkjevlede deig over.. Stek legges over. Stekes pent lysebrune lyse brune i ikke for varm ovn (ca. 180 °C). ovn.

Note on Modernised

«Skje» i kremen er tolket som ss. «Ikke for varm ovn» er tolket som ca. 180 °C. Mengden av ost i kremen er ikke oppgitt i originalen.

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Frequently asked questions

Can I use a cheese other than roquefort?
Yes, Erken mentions roquefort or another fairly soft cheese.
How long does the dough rest?
Half an hour.

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