Tarte au libouli

Combine 250 g flour, 125 g butter, 60 g cold water, and 5 g salt to form a smooth dough.

Roll out the dough and press it firmly into a tart pan, then chill for 30 minutes.

Whisk 200 g eggs with 150 g sugar, 40 g flour, and 1 g salt until the mixture is pale.