🌎 The World Cookbook

Cinnamon Tart Crust:
1 egg yolk
2 tbsp cold water
1 tsp vanilla extract
1 1/3 cups all purpose flour
1/4 cup granulated sugar
2 tsp cinnamon
1/4 tsp salt
1 stick unsalted butter cut into approximately tablespoon sized squares
Filling:
1 13.4 oz can dulce de leche
coarse sea salt for topping

In a large mixing bowl, stir together the flour, sugar, cinnamon, and salt. Use a pastry blender or two knives to cut the butter into the flour mixture until the mixture resembles very coarse sand. Butter chunks should be no bigger than peas. You may also do this by pulsing the dough together in a food processor 4-5 times. In a smaller bowl or measuring cup, whisk together the egg yolk, water, and vanilla extract, then stir that into the flour mixture until the dough just comes together. Transfer to a lightly floured surface and press together into a disc. Use immediately, or wrap and refrigerate until ready to use, up to 24 hours. When you are ready to bake, take the dough out of the refrigerator and let sit while you preheat your oven to 400 F. On a lightly floured surface, roll out your dough into a shape 2" larger than your tart pan on all sides. To prevent the dough from sticking, be sure to pick it up and rotate it on the board every 3-4 passes of the rolling pin. Without stretching, gently press the tart dough into your pan, making sure to guide it into the corners. Trim the excess. Cover the tart with parchment or aluminum foil and fill with dried rice, beans, or pie weights and bake for 15 minutes. Remove the weights and bake an additional 8-10 minutes until the crust is fully baked. Place the pan on a wire rack to cool completely before filling. When your tart crust is completely cool, pour in the dulce de leche and spread evenly using the back of a spoon or an offset spatula. Top with a sprinkle of course sea salt and serve!