Pies & Tarts

Pasta Frola de Dulce de Leche

Pasta Frola de Dulce de Leche
25 minutes
25 minutes
12 servings
Key Ingredients
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 1/2 cup flaked coconut
  • Toasted coconut (optional)

Make It

Step 1
Mix flour, sugar, baking powder and salt together in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Beat eggs, milk and vanilla extract together in a small bowl. Stir into dry ingredients with a fork until dough comes together. Knead a few times in the bowl to moisten all ingredients. If sticky, add a little more flour. If too dry, add a bit more milk. Shape dough into a disk and wrap in plastic wrap. Refrigerate for about 1 hour.
Step 2
Preheat oven to 350° F.
Step 3
Roll 3/4 of dough on a floured surface into a 10-inch circle and fit into bottom and up side of a 9-inch fluted tart pan with a removable bottom. Trim pastry to edges of pan. Refrigerate remaining dough if it gets soft.
Step 4
Place dulce de leche in a medium, microwave-safe bowl. Microwave for a few seconds until soft enough to spread. Stir in ½ cup coconut. Spread over dough in pan.
Step 5
Roll remaining dough into a 9-inch circle. Cut into 12 (1/2-inch) strips and arrange in a lattice pattern over top of filling.
Step 6
Bake for 25 to 30 minutes or until golden brown. Serve warm or at room temperature sprinkled with toasted coconut, if desired.

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