Materials:

A. Tart tart materials: 270 grams of low gluten flour, 30 grams of high gluten flour, 45 grams of shortening, 250 grams of flaky macaroons, about 150 grams of water (according to the softness of the dough gradually added, do not all pour in at once).

B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milk flavor of the tart water will be more fragrant. Don't pour in all the water at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.

2. Wrap the sliced macaroons tightly in plastic wrap and pound them with a rolling pin to thin them out a bit. This way the macchine has good ductility. Don't open the plastic film, use the rolling pin to roll out the macchine thinly.

3. Sprinkle a layer of flour on the board and roll out the loosened dough into a rectangle with the pressing stick. Roll it out with all four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the rolled out sheet should be the same as the width of the marzipan, and the length should be three times the length of the marzipan. Place the macchine in the center of the sheet of dough.

4. Fold the sides of the sheet over to wrap the macchine. Then pinch one end.

5 From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, fold it in four like a quilt, tap the top of the sheet with a pressing stick, and roll it out again. This is the first fold.

6: Fold the sheet outward (in the direction of the picture above), gently tap the top of the sheet again with the pressing stick, roll it out into a rectangle, and then fold it in half again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.

7. Tap the dough sheet to the outside, then fold it into a rectangle, then fold it in half.

8. Roll out the triple-folded sheet into a sheet with a thickness of 0.6cm, a width of 20cm, and a length of 35-40cm. Use a wallpaper cutter to cut off the excess edges for shaping.

9. Roll up the sheet from the longer side.

10. Wrap the rolls in plastic wrap and refrigerate for 30 minutes to loosen. （

11. Cut the rolls into slices about 1cm thick with a knife.

12. Dredge (11) in flour, then place it in an ungreased tartlet mold, flour side up. Use your hands to form it into a tart mold shape.

13. Fill the tart shell with tart water (about 7/8 full) and bake in the oven. Bake at about 220 degrees Celsius for 15-20 minutes