Costa Rican Torta Chilena
A layered dessert with thin pastry layers and a sweet filling.
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Servings: 8 servings
Calories: 600 kcal
Equipment
- 2 large mixing bowls
- Measuring cups and spoons
- Electric mixer or hand mixer
- 9-inch (23cm) cake pan
- Rolling Pin
- Pastry brush
Ingredients
- 1 pound of flour
- 1/2 cup of sugar
- 1/2 pound of butter
- 3 egg yolks
- 1 tablespoon of vanilla extract
- 1/2 cup of milk
- 1 tablespoon of baking powder
- 1/2 cup of dulce de leche
- 1/2 cup of shredded coconut
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix the flour, sugar, and baking powder.
- Add the butter and mix until crumbly.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and milk.
- Add the egg mixture to the flour mixture and stir until the dough comes together.
- Divide the dough into two equal parts.
- Roll out one half of the dough to fit a 9-inch (23cm) cake pan.
- Place the rolled-out dough in the cake pan and spread the dulce de leche on top.
- Roll out the other half of the dough and place it on top of the dulce de leche layer.
- Brush the top with a beaten egg and sprinkle shredded coconut on top.
- Bake for 30-35 minutes or until golden brown.
- Let the torta cool before serving.
Notes
Tips and Tricks
Make sure the butter is at room temperature before using it in the recipe. If the dough is too sticky, you can add a little bit more flour. You can make the dulce de leche ahead of time or buy it pre-made for convenience.Nutrition
Serving: 1serving | Calories: 600kcal | Carbohydrates: 70g | Protein: 8g | Fat: 34g | Saturated Fat: 22g | Cholesterol: 140mg | Sodium: 270mg | Potassium: 190mg | Fiber: 2g | Sugar: 35g
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