- 8
Ingredients
- 8 SERVINGS
- The combination of thin, crackly pastry with creamy dulce de leche is unbeatable in its simplicity. Don't worry if the torte doesn't slice neatly-it's meant to be an informal dessert.
- FOR PASTRY
- 12 large egg yolks
- 1 teaspoon whole milk
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- FOR FILLING
- 2 cups dulce de leche
- 3 tablespoons water
- 1 tablespoon confectioners sugar
- ACCOMPANIMENT: naranjilla ice cream or vanilla ice cream
Preparation
Step 1
MAKE PASTRY:
Preheat oven to 400F 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.