Pasta Frola de Dulce de Leche

In a bowl, sift the flour and baking soda. Make a well in the center and add the sugar and butter cut into small pieces.

Using your fingertips, combine the ingredients to create a crumbly texture.

Add the egg yolks and vanilla extract. Gently bring the dough together, just enough to combine the ingredients, without kneading, to prevent the butter from melting.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll out ¾ of the dough and use it to line a 28 cm removable-bottom tart pan.

Fill the tart with the dulce de leche, spreading it evenly all the way to the edges.

Roll out the remaining dough and cut it into strips about 1.5 cm wide. Arrange the strips over the filling in a lattice pattern.

Bake in a preheated oven at 180°C for 30 minutes, or until the top is golden brown.

Remove from the oven and allow to cool before serving.