Remove the dough, fold it a few times and roll out into a rectangle the same size as the butter.
Place the butter on half of the dough, fold it in half and refrigerate for a further 30 minutes.
Repeat the stretching and folding process two more times, refrigerating the dough for 30 minutes between each cycle.
Prepare the egg mixture by beating the eggs and sugar. Cover with cling film and refrigerate for about 1 hour until the sugar has melted.
Take out the dough, cut it into slices about 2 cm thick, obtaining about 12 portions.
Place the dough in tartlet molds, pressing the edge with your thumb and rotating the mold for an even coverage.
Freeze for 10 minutes.
Line a baking tray with aluminum foil (be careful of sharp edges).
Preheat the oven to 210 ° C.
Pour the egg mixture into the molds, filling them about 80%.
Bake in the preheated oven on the middle position for 23-25 minutes.
Read More
