DULCE DE LECHE TORTE (_VOLADOR_)
This layered dessert gets its name, _volador_, from the way the edges of the pastry "fly up" as they bake. 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, the kind that invites guests to swipe crumbs from the serving platter and dip them into stray puddles of _dulce de leche_. It's too good to let a single bite go to waste.
Provided by Lillian Chou
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F 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.)
- 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.
- 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.
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