Add the ◆ ingredients to a bowl and mix well to dissolve completely.

Combine the ★ ingredients and sift twice.

Place the ingredients from Step 2 into a bowl. Chop the cold butter into cubes and add to the bowl. Use a scraper to mix everything together using cutting motions.

Once the butter becomes crumbly and it is still floury, use the palms of both hands to break apart the larger clumps.

You're done mixing. It's okay if there are still some clumps of butter. This process is called "sablage."

Indent the center of Step 5 and pour in Step 1.

Gather Step 6 together without kneading and place into a plastic bag. Use the palms of both hands to flatten it out and place into the refrigerator for at least 1/2 a day before using.

From now on we will be using all of the dough to make a tart crust. Remove the dough from the refrigerator and use a rolling pin to strike it so that uniformly soft.

Roll out the dough from Step 8 until about 2.5 mm thick.

Match the dough to the tart dish you will be using and use a knife to cut it out about 3 cm larger than the dish.

Place Step 10 into the tart dish and press it into the bottom.

This is what a rectangular tart will look like.

While holding the dish with one hand, use the thumb of your other hand to lightly press all the way around the bottom of the crust to fit into the dish. Do the same for the rim.

Roll the rolling pin over the brim of the tart crust to cut off the excess dough. Use your fingers to smooth and even it out neatly.

Use a fork to poke a lot of holes into the bottom of the crust. Place into the refrigerator for 30 minutes to firm the dough.

Place a roundly cut sheet of parchment paper into Step 15 and fill with pie weights. Bake for 20 minutes at 170°C. Let it cool on a cooling rack.

Once cooled, remove the pie weights.

Combine the ● ingredients and brush over the air vents in the tart crust to cover them completely. Do this twice.

Bake again for 5 minutes at 170°C and let it cool. It's done.