2 sheets, each works for 12 egg tarts
| Flour | 3 cup |
| Salt | 1/2 tsp |
| Butter | 3 tbsp |
| Lemon juice | 2 tsp |
| Icy water | Some |
| Cold butter | 1.25 cup |
Cut 1.25 cup butter into cubes, put between two parchment papers and press into a square as the inner sheet
Mix the rest of the materials into a dough, knead 5-7 mins and rest in the fridge for 20 mins
Put the inside sheet into the outside sheet. close up. Roll to a bigger sheet and fold into 3. Rest in the fridge for 1 hr.
Repeat last step and fold into 4. Rest for 1 hr.
Repeat and fold into 3.
Cut into 2 sheets and store in the fridge
