Egg Cream Tart (by Josepha de Sá Carneiro)

Sift the flour into a bowl, add the buttermilk and butter, mixing always with the fingertips

Add the water, mixed with salt, gradually

The consistency of this mixture should be medium

Open the dough, very fine, placing it in a mold suitable for opening

Cover the bottom and sides of the mold well

A small secret to prevent the dough from cracking on itself is to take thin strips of the same dough, securing them from inside to outside along the sides of the little molds so that, when cooked, the dough remains firm

The dough covering the little molds should be pierced with a fork to prevent it from growing like a bubble

The oven should be warm, but not too hot

After the dough is ready, fill with soft eggs and, on top of them, create a lattice pattern with small strips of dough, about the width of a finger

Let this batter cool down until it's lukewarm

Then add 12 fresh egg yolks, strained through a metal sieve

Return the mixture to the heat, stirring always, until boiling

Add 1 tablespoon of butter and 1 pinch of salt.