PASTAFROLA DE DULCE DE LECHE la receta fácil que siempre sale bien

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative with similar texture.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce can mimic the flavor while being easier to find.

Welcome to Miel House, today we are making Pastafrola de Dulce de Leche.

For this recipe, we need 100 grams of sugar, I'm using brown sugar for a more golden crust.

Add 100 grams of softened butter, mix well with a spatula.

Grate the zest of half an orange and add it to the mixture, or you can use vanilla if you prefer.

Add a pinch of salt and mix everything together.

You can use an electric mixer, but I'm doing it by hand today.

Once the mixture is creamy, switch to a whisk or fork and add 2 eggs.

Add a splash of vanilla extract, which can be omitted if you're only using orange zest.

Mix until combined, ensuring the eggs are at room temperature to prevent the butter from hardening.

Add 330 grams of flour and 1 teaspoon of baking powder, mix with a spatula until combined.

Do not knead the dough, just press it together until it forms a cohesive mass.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

After 30 minutes, dust the work surface with flour and roll out the dough carefully.

Use a rolling pin that is well-floured to prevent sticking, and roll it out to fit a 24 cm tart pan.

Transfer the rolled dough to the tart pan, which should be greased, and press it into the edges.

While preparing the base, place it back in the refrigerator.

Gather the leftover dough, press it together without kneading, and roll it out again for the lattice top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens