Place <quantity>300<unit>g</unit></quantity> of all-purpose flour on a work surface. Make a well in the center

Add <quantity>30<unit>g</unit></quantity> of white sugar and salt to taste

Add <quantity>50<unit>g</unit></quantity> of tempered butter

Add <quantity>100<unit>g</unit></quantity> of lard

Add <quantity>80<unit>ml</unit></quantity> of cold water

Combine ingredients with dough cutter until coarse texture

Knead dough until homogenous

Rest 2h in the fridge to relax gluten

Trim and peel <quantity>20</quantity> small shallots

Cut shallots in ½ lengthwise

Chop <quantity>50<unit>g</unit></quantity> of pork fat

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to pan. Cut parchment paper to fit pan and press to stick to the olive oil

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to paper

Add all shallots cut side down in the round shape of the pan

Season with white sugar to taste

Season with <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>1<unit>tbsp</unit></quantity> of butter

Add the chopped pork fat

Cook on medium heat until shallots are caramelized

Pre-heat oven to <temperature>180<unit>°C</unit></temperature>

Roll out pie dough to <quantity>5<unit>mm</unit></quantity> thickness

Cut the dough in the size of the base of the frying pan

Cover shallots with pie dough

Pierce dough with tip of a knife

Transfer pan to oven and bake at <temperature>180<unit>°C</unit></temperature> for 15m until golden

Gently turn shallot tart onto plate

Gently remove parchment paper

Season with flaky salt to taste. The shallot tart is ready

Enjoy!