Santa Clara Tart

Prepare the dough: in a bowl, beat the eggs lightly with the salt

Add the water and wheat flour all at once

Mix with your hands and then place on a floured surface

Knead for 3 minutes, pounding on the surface until the dough is elastic

Place it in a floured bowl, cover with plastic wrap and let it rest for 1 hour

Divide the dough into several parts

Take one of them and roll out with a rolling pin to the thinnest possible thickness over a clean, floured cloth

Let it rest for 3 minutes

Place your hands underneath the dough and, carefully, start to stretch it in all directions until it becomes very thin and transparent

If preferred, after opening the dough with the rolling pin, pull it gently with your fingers without removing it from the cloth

Let the dough rest on the cloth until it starts to dry

To check if it's dry, pass your hands over the surface

It should be dry and not stick to your hands

Cut the opened dough into squares of 15cm

Take two pieces and place one on top of the other

Place the filling, roll without squeezing and fold the ends upwards

Repeat the process with the remaining parts of the dough

All pastries are ready, take them to a hot oven (250°C), preheated, in a floured baking dish until they become lightly golden

After baking, dust them with sugar and arrange them carefully on a plate

Yield: 45 units.