1. Pour all the ingredients except the margherita into a large container, add the water little by little, and form a smooth dough as soft as an earlobe, and then wrap it with a plastic wrap to loosen it up for 30 minutes
2. Place the margherita in a plastic bag or between 2 layers of plastic wrap, flatten it with a rolling pin or cut it into pieces with a knife and roll it out into a rectangle about 5mm thick
3. Roll out the rest of the dough into a sheet as wide as the margherita and 3 times as long. Place the margherita in the middle of the sheet, fold the two sides of the sheet into the center, and pinch the edges to tighten the edges after you have completely wrapped the margherita
4. Then wrap it in plastic wrap and let it rest in the fridge for 20 minutes
6: Remove the dough and flatten it into a square, follow step 4 to start the third quilt, then wrap it in plastic wrap and let it rest in the fridge for 20 minutes
7: Flatten the quilt and roll it up, divide the rolled pasta into 12 equal portions and roll each portion to a size bigger than the quilt. Each equal portion is rolled out into a slightly larger crust than the mouth of the mold
8, the mold sprinkled with flour and wipe out the excess flour, the rolled out crust into the mold and gently press it to make it stick to the edge
9, preheat the oven at 220 degrees for 10 minutes, at this time, the tart water into the tart crust can be 8 minutes full, will be placed on the middle of the baking tray at 220 degrees baked 20 minutes to the top of the color can be