To make dough, mix the flour, salt and water; then whip for 7-8 minutes. Keep in fridge for 1 hour.
Remove dough from fridge and make into a puff pastry dough layer with butter; keep in fridge for three hours.
Press the pastry dough to a thickness of 0.5-0.6cm, then roll it up as to a stick shape and place it back into the fridge.
Cut the stick shape pastry into 1.3cm thick and place it in a egg tart mould.
Heat up the milk, cream and sugar in a pot, add flour, butter and cook for two minutes. Allow to cool.
Pour the egg yolk in the custard, mix it and put it into the tart mould. Bake in a 260 degree oven for around 20 minutes.