Transfer the flour on your worktop and use the bowl to make a well in the middle. Fill it with the egg yolk, the water, the oil, the sugar and the salt.
Then start mixing it with a fork and when it starts to thicken, knead it into a nice ball of dough. Once it’s a nice dough cover it and let it rest for at least 1 hour in your fridge.
After that flour your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. If you’re having some trouble rolling out the dough let it rest some more.
Then cut it with big round cutter and place the circles on a big tartelette mold. Find more information here. Press it down and then place the tops on the bottom. Bake them at 160 °C for around 40 minutes till golden brown. Now let them cool down for 5 minutes before leveling the top with a fine grater. Then keep them dry and covered for later.Â
