Sweet dough

	For 370 g 12 tartlets or 5 tarts Ø20 cm	For ≈ 1850 g
Soft butter	110 g	550 g
Régilait Whole sweetened condensed milk	80 g	397 g
Flour	180 g	900 g

Sand the butter and flour.
Add sweetened condensed milk.
Knead until you obtain a homogeneous mass, taking care not to stiffen the dough.
Roll out the dough, let it set in the fridge for a few minutes then line oblong tart rings 8 cm long or tart rings 20 cm in diameter, buttered beforehand.
Bake for 20 minutes in an oven previously heated to 160°C (fan-assisted heat).