Egg Tart

In a large bowl, combine 150 grams of All-purpose flour, 10 grams of Granulated sugar, and Salt. Add Cold water and 20 grams of melted Unsalted butter. Mix until a smooth dough forms. Knead the dough briefly, then cover it and chill in the refrigerator for 30 minutes.

In a separate bowl, combine 100 grams of All-purpose flour and 100 grams of cold cubed Unsalted butter. Mix until the butter is coated with flour but still in visible pieces. Form this mixture into a rough block, cover it, and chill in the refrigerator for 30 minutes.

On a lightly floured surface, roll the chilled water dough into a rectangle. Place the butter dough block in the center of the water dough. Fold the water dough over the butter dough to completely enclose it.