Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dulce de leche
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
3. Add the softened butter, egg yolks, and vanilla extract to the dry ingredients. Mix until the dough comes together.
4. Knead the dough on a lightly floured surface until it becomes smooth.
5. Divide the dough into two equal parts.
6. Roll out one part of the dough on a floured surface until it's about 1/4 inch thick.
7. Place the rolled-out dough into the tart pan, pressing it gently against the bottom and sides.
8. Spread the dulce de leche evenly over the dough.
9. Roll out the second part of the dough and place it on top of the dulce de leche.
10. Press the edges of the dough together to seal the tart.
11. Use a fork to prick the top of the tart in several places.
12. Bake the tart for 30-35 minutes, or until the crust is golden brown.
13. Let the tart cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 360
Total fat: 16g
Saturated fat: 10g
Cholesterol: 85mg
Sodium: 110mg
Total carbohydrates: 49g
Dietary fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- If you don't have dulce de leche, you can substitute it with caramel sauce.
Variations:
- You can add chopped nuts, such as almonds or walnuts, to the dulce de leche filling.
- You can use different flavors of dulce de leche, such as chocolate or coconut.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Don't overwork the dough, or it will become tough.
- If the dough is too dry, add a tablespoon of milk to bring it together.
- Let the tart cool completely before slicing it, or it will fall apart.
Storage instructions:
- Store the tart in an airtight container at room temperature for up to 3 days.
- You can also freeze the tart for up to 2 months. Thaw it in the refrigerator overnight before serving.
Reheating instructions:
- To reheat the tart, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve the tart with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- You can garnish the tart with fresh berries, such as raspberries or strawberries.
- Sprinkle chopped nuts over the top of the tart.
Pairings:
- Serve the tart with a cup of coffee or tea.
- Pair it with a glass of milk or hot chocolate.
Suggested side dishes:
- Serve the tart with a side of fresh fruit, such as sliced apples or pears.
- Pair it with a side salad or a bowl of soup.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a tablespoon of milk.
- If the tart is browning too quickly, cover it loosely with foil.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the tart in an airtight container to prevent contamination.
Food history:
- Pastafrola is a traditional Argentinean dessert that originated in Italy.
- It's a sweet tart made with a shortcrust pastry and a filling of dulce de leche or quince paste.
Flavor profiles:
- The tart has a buttery, crumbly crust and a sweet, caramel-like filling.
Serving suggestions:
- Serve the tart as a dessert or a sweet snack.
- It's perfect for special occasions or as a gift for friends and family.
Related Categories
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Region: Argentina
Taste: Sweet, Creamy, Nutty, Caramelized, Buttery