1. Set aside the ingredients and soften the butter.
2. Stir the egg yolk and water well, add sugar and salt, stir and put in the refrigerator for later use.
3. Mix the softened butter with a spatula until smooth.
4. Pour in the sifted low flour.
5. Mix the noodles with a spatula as if they were being cut. Don't mix too much. Mix into the granular shape as shown in the picture. There is basically no dry powder.
6. Take out the refrigerated egg liquid and pour it into the flour granules.
7. Stir until the water is fully absorbed by the batter, do not over-mix to avoid gluten.
8. Put it in plastic wrap to shape, and put it in the refrigerator overnight. You can refrigerate the part you need to use, and freeze if you don't use it for the time being.
9. The refrigerated or frozen taper is warmed up to the taper, which is about 3mm thick. (It is best to roll it between two pieces of plastic wrap, so that it will not stick to other tools.)
10. Take the plastic wrap underneath, cover the tapie on the tower mold, and press the tapie around the mold with your hands. Press it with a stick.
11. Remove the excess tapi.
12. Use a fork to make some small holes underneath. The formed tapers are frozen for more than 2 hours. After taking it out, press on a small baking stone or other heavy objects such as red beans. In the middle and lower layer of the oven, heat up to 165 degrees and lower to 145 degrees, bake for 15 minutes and take out.
13. Mix the eggs with sugar and stir until mashed.
14. Add the squeezed lemon juice and light cream and beat well.
15. Sift in cornstarch and mix well.
16. Pour the tart water into the tart crust, sprinkle a little lemon shavings on it, in the middle and lower layer of the oven, heat 170 degrees, lower the heat to 140 degrees and bake for 40 minutes, then remove and demould.
