Receta de Pasta Frola SUPER FACIL masa y relleno de dulce

quince paste

🥗Healthier: fruit preserves

💰Cheaper: apple butter

Fruit preserves provide a similar sweetness and texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

In a bowl, add 100 grams of sugar.

Add 100 grams of softened butter to the bowl.

Beat the butter and sugar together until well combined.

Add 2 eggs to the mixture, one of the yolks is broken but it’s okay.

Add 1 teaspoon of vanilla extract and a pinch of salt to the mixture.

Mix until well combined.

Add approximately 400 grams of self-raising flour to the mixture.

Integrate the flour using a spatula or wooden spoon until a dough forms.

If the dough is too sticky, add a little more flour as needed.

Form the dough into a ball and wrap it in plastic wrap.

Refrigerate the dough for about one hour.

Prepare the filling by taking 600 grams of dulce de batata and adding a few drops of water to make it easier to mash.

Mash the dulce de batata until it forms a smooth paste.

Take the chilled dough out of the refrigerator and sprinkle flour on the surface.

Roll out the dough gently, being careful as it may crack.

Use a floured rolling pin to help roll it out evenly.

Once rolled out, transfer the dough to a greased and floured tart pan, using the rolling pin to help.

Trim the edges of the dough with the rolling pin.

Refrigerate the tart base while preparing the lattice strips.

Take the leftover dough from the base and roll it out again to the same thickness as the base.

Cut the dough into strips approximately 1 centimeter wide.

Place the strips on parchment paper and freeze them for about 15 minutes to firm up.

After 15 minutes, take the tart base out of the refrigerator and spread the mashed dulce de batata evenly over it.

Arrange the frozen strips in a lattice pattern over the filling.

Trim any excess dough with a spoon for a neat finish.

Brush the top of the lattice with beaten egg.

Bake in a preheated oven at 180 degrees Celsius for about 20 minutes, checking for doneness based on thickness and pan size.

Prepare a simple syrup by boiling 150 grams of sugar with 150 milliliters of water for 2 minutes.

Once the tart is baked, brush it with the cooled syrup for shine.

Sprinkle coconut flakes around the edges for garnish.

Allow to cool before removing from the pan and slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens