Directions:
- Make pastry: Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.
- Stir together yolks, milk, and salt.
- Put flour in a large bowl and make a well in center. Add yolk mixture to well and gently stir with a fork, gradually pulling in flour closest to egg mixture to make a paste. Knead in all of remaining flour with your hands to form a dough (dough will be very firm).
- Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.
- Flatten dough into a disk, then quarter and form each quarter into a ball.
- Keeping remaining dough covered with a kitchen towel (not terry cloth), firmly roll out 1 piece on a clean surface into a 12-inch round, lifting and turning dough as necessary. (Dough will be slightly sticky but will lift up easily; round will be very thin with uneven edges.)
- Transfer to baking sheet and bake until edge is golden and curls up, about 5 minutes. Carefully turn over and bake until cooked through and both sides are golden in some spots (lift to check), 3 to 4 minutes more. Transfer to a rack to cool.
- Repeat with remaining dough. (Pastry will overlap on racks.)
- Make filling: Stir together dulce de leche and water in a bowl. If mixture is not spreadable, warm in a small heavy saucepan over medium-low heat, whisking until smooth. Thin with additional water if necessary.
- Assemble torte: Arrange 1 pastry layer on a serving plate and spread evenly with 2/3 cup filling. Repeat with 2 more pastry layers and remaining filling, stacking layers.
- Dust remaining pastry layer with confectioners sugar and arrange on top.
- To serve, cut or crack torte into portions using 2 large spoons.
- Cooks' notes: Pastry rounds can be made 3 days ahead and kept in sealable bags at room temperature. Torte, without confectioners sugar, can be assembled 2 hours ahead and kept, loosely covered with foil, at room temperature. Dust with confectioners sugar just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.17 Kcal (1839 kJ) | ||
| Calories from fat | 117.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 20% | |
|---|---|---|---|
| Cholesterol | 301.03mg | 100% | |
| Sodium | 243.11mg | 10% | |
| Potassium | 395.39mg | 8% | |
| Total Carbs | 62.21g | 21% | |
| Sugars | 39.81g | 159% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 17.43g | 35% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.7mg | 10% | |
| Calcium | 237.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 240.63 Kcal (1007 kJ) | ||
| Calories from fat | 64.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 20% | |
|---|---|---|---|
| Cholesterol | 164.94mg | 100% | |
| Sodium | 133.21mg | 10% | |
| Potassium | 216.64mg | 8% | |
| Total Carbs | 34.09g | 21% | |
| Sugars | 21.81g | 159% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 9.55g | 35% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 1mg | 10% | |
| Calcium | 130.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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