卵タルト｜MoLaLa Cookさんのレシピ書き起こし

Cut unsalted butter into thin slices, wrap them side by side on a parchment paper, and roll them to a thickness of 3 mm with a rolling pin.
Refrigerate for about 30 minutes.

Put unsalted butter cut into dice into a bowl.
Add (A) and mix by hand to make a rag.
Add water and mix with a rubber spatula to make a lump.
Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

Dust the dough on the workbench, place the dough and knead it to fold.
Extend it into a rectangle with a rolling pin to fit the size of 1.
Fold the dough with 1 in between and stretch it with a rolling pin.
Fold both ends of the dough toward the center, fold it in half, and stretch it with a rolling pin.
Repeat this procedure.
Roll the dough from the edges, wrap it, and chill it in the refrigerator for 30 minutes.

容器に（B）を加え、泡立て器で混ぜ合わせる。
ラップを密着させ、冷蔵庫で1時間程度冷やす。

3の生地を厚さ2cm程度に切り分ける。
型に生地を入れ、手で伸ばし、型に合わせて広げる。
ラップをかけ10分程度冷やす。

天板にアルミホイルを敷き、5を並べる。
それぞれに卵液を注ぎ入れ、210度のオーブンで23～25分焼く。