タルト（エッグタルト）｜table diary 식탁일기さんのレシピ書き起こし

Put (A) in a bowl and stir until the sugar dissolves.
Add the eggs (for the cream) to the bowl after stirring them well to prevent foaming.
Add vanilla essence and mix well, then sift the mixture 3 times, wrap it in plastic wrap and put it in the refrigerator.

Put unsalted butter in a bowl and mix until it becomes soft, then add (B) and mix well.
Beat the egg (for the dough) and mix well. When the mixture comes together, add the cake flour and mix with a spatula in a cutting motion.
When it becomes a certain amount of lumps, lightly knead it with your hands, take it out and put it on a cooking sheet.
Cover it with plastic wrap, use a rolling pin to flatten it to a thickness of about 4 mm, and let it rest in the refrigerator for 30 minutes.

Prepare a cookie mold that fits the tart mold.

Arrange 3 on a square plate, remove 1 from the refrigerator, stir gently to prevent foaming, pour in until the 9th minute, bake at 190 degrees for 20-25 minutes, and remove from the mold when cooled.