STEP 1/14
In a blender, add gravitational flour, hard butter, salt, sugar, and water and grind to small grains
STEP 2/14
Don't touch the dough with your hands, but lump it together
STEP 3/14
After clumping together, spread thinly with a rolling pin, and then spread the softened butter thinly
STEP 4/14
Fold sides, fold up and down, seal well, and rest in refrigerator for 1 hour
STEP 5/14
I'll work on it again and put it to rest
STEP 6/14
Lastly, spread the butter and roll it round
STEP 7/14
You can use it after resting in the refrigerator for an hour
STEP 8/14
Add the yolk, sugar and cornstarch and stir until ivory
STEP 9/14
Add the heated whipped cream to 2 and mix little by little
STEP 10/14
Strain it out once
STEP 11/14
Divide the dough into 12 equal parts and place in a 12-gum muffin mold
STEP 12/14
Press it with your hand to make the shape according to fit the mold
STEP 13/14
Add the filling and bake in a preheated oven at 180 degrees for 25 to 30 minutes
STEP 14/14
Enjoy your meal
You can use pies in the freezer for about three months
It's good to use not only for egg tarts but also for other tarts
It's crispy even if you just grill it with sugar, so it becomes a delicious snack!