Dulce de Leche Slab Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line the baking sheet with parchment paper.

2. 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. 3

   Remove from heat and stir in the vanilla extract. Let cool slightly.

   Tip: Be careful, as the mixture will bubble vigorously.

4. 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. 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. 6

   Pour the cooled dulce de leche mixture into the prepared pastry crust.

   Tip: Make sure to cover the entire surface.

7. 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. 8

   Remove from the oven and let cool completely.

   Tip: Once cooled, refrigerate for at least 2 hours or overnight.

9. 9

   Cut into squares and serve.

   Tip: Dust with confectioners' sugar before serving, if desired.

10. 10

    Whisk together the heavy cream and confectioners' sugar until stiff peaks form.

    Tip: Use immediately, or refrigerate for up to 2 hours.

11. 11

    Spread a dollop of whipped cream on top of each square of pie, if desired.

    Tip: Optional, but adds a lovely textural element.