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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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This amazing torte is heavenly. it is a multi-layered puff pastry filled with dulce de leche. I think it is the best desert I have ever eaten...tried for the first time on a recent trip to Costa Rica. Ingredients:
1 lb butter (cubed) |
5 cups flour |
3 tablespoons sugar |
1 teaspoon salt |
4 egg yolks |
6 tablespoons ice water |
14 ounces sweetened condensed milk (for dulce de leche) |
Directions:
1. To Make the Dulce de Leche:.
2. Preheat the oven to 425° F
3. Pour one can (14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish.
4. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
5. Cover the pie plate snugly with aluminum foil and bake for 1 to 11/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).
6. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth. Set Aside.
7. Now Make the Torte:
8. Pulse the butter, flour, sugar and salt in food processor until fine. Transfer to a bowl.
9. Make a well in the center of the butter, flour, sugar and salt mixture.
10. Pour the egg yolks and water in the well.
11. Combine until a dough is formed.
12. Roll the dough thinly, score and make 16 8 or 10 inch circles. Place on parchment paper.
13. Bake at 325 degrees until lightly brown (5-10 minutes).
14. As the rounds come out of the oven, assemble one layer on top of the other spreading Dulce De Leche between the layers.
15. Let it cool completely.
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