Dulce de Leche Slab Pie
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
A rich and indulgent dessert with a gooey dulce de leche centre, nestled in a crumbly pastry crust.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gcold unsalted butter
- 200 gdulce de leche
- 2large eggs
- 1 mLvanilla extract
- 10 gkosher salt
- 50 gconfectioners' sugar
- 20 gbutter, melted
- 50 mLheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line the baking sheet with parchment paper.
- 2
In a medium saucepan, combine the granulated sugar, dulce de leche and melted butter. Place over medium heat.
Tip: Cook, stirring occasionally, until the mixture reaches 150°C (300°F).
- 3
Remove from heat and stir in the vanilla extract. Let cool slightly.
Tip: Be careful, as the mixture will bubble vigorously.
- 4
In a large bowl, whisk together the flour, confectioners' sugar and salt.
Tip: Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse breadcrumbs.
- 5
Press the mixture into the bottom and up the sides of a 20x20cm (8x8in) baking dish.
Tip: Use a flat bottomed glass or the back of a spoon to press the mixture evenly.
- 6
Pour the cooled dulce de leche mixture into the prepared pastry crust.
Tip: Make sure to cover the entire surface.
- 7
Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
Tip: A skewer inserted into the centre should come out clean.
- 8
Remove from the oven and let cool completely.
Tip: Once cooled, refrigerate for at least 2 hours or overnight.
- 9
Cut into squares and serve.
Tip: Dust with confectioners' sugar before serving, if desired.
- 10
Whisk together the heavy cream and confectioners' sugar until stiff peaks form.
Tip: Use immediately, or refrigerate for up to 2 hours.
- 11
Spread a dollop of whipped cream on top of each square of pie, if desired.
Tip: Optional, but adds a lovely textural element.
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