Traditional Dulce de Leche Pasta Frola

Sift the flour and baking powder into a large bowl. Create a well in the center and add the butter, cut into pieces, at room temperature.

Using a fork, work the butter into the flour to form a crumbly dough, gradually adding the sugar as you mix.

Add the eggs one at a time, incorporating all the ingredients with the fork. Once the dough starts to come together, use your hands to shape it into a ball without overworking it.

Wrap the dough ball in plastic wrap and refrigerate for about 30 minutes.

Grease and lightly flour a round tart pan or a rectangular baking dish.

Remove the dough from the refrigerator and roll it out to fit the size of your pan. Use a rolling pin to transfer the dough to the pan. Trim the edges and gather the scraps to form another ball of dough for the lattice topping.

Fill the base with the dulce de leche, spreading it evenly.

Cut the reserved dough into 1 cm (½ inch) strips and arrange them in a lattice pattern over the dulce de leche.

Brush the lattice with beaten egg yolk. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the crust is cooked and the top is golden brown.

Allow the pasta frola to cool before removing it from the pan.