Mirliton de Pont-Audemer

Combine 210 g flour, 100 g butter, 2 g salt, and 50 g cold water to form a smooth dough.

Roll out the dough and line six individual tart molds, then chill them for 30 minutes.

Whisk 100 g eggs, 18 g egg yolk, and 95 g sugar together until the mixture is pale and thick.