Add water and use a spatula to mix until dough forms. Knead with your hands until no flour is visible.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Take out the dough, fold it several times and roll it 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 another 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 even coverage.
Freeze for 10 minutes.
Line a baking sheet 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% full.
Bake in preheated oven on medium setting for 23-25 minutes.
Unmold the tartlets after removing them from the oven and let them cool on a rack.
Enjoy the delicious layers of meringue. Despite the complicated steps, the final product is worth it.
Advice :
Be careful when handling aluminum foil as it can be sharp.
Make sure the dough is properly chilled between folding steps to achieve the best flaky layers.
Use caution and follow proper safety precautions when handling sharp objects in the kitchen.
Despite the complexity of the meringue steps, the final product is worth it.
ADVERTISEMENT
Pages: 1 2
