This is a perfect pie to have in the afternoon with tea or coffee. The filling is very sweet, so I made the pastry not too sweet to compensate. Who can resist ‘dulce de leche’?

• 250 plain, unbleached white flour, sifted
• 130 gr unsalted butter, cut into pieces
• 40 gr caster sugar
• a pinch of salt
• 1 organic egg
• 1-2 tablespoon iced water ( if necessary)
• put the butter, sugar salt and flour into your food processor
• process until you get a breadcrumb like consistency
• add the egg and continue processing
• if necessary 1 or 2 tablespoons iced water
• the pastry should form a ball

• wrap the pastry in baking paper and leave in fridge for half an hour

• roll out the pastry to about 1cm thickness
• butter a 24 cm spring form
• line the form with the pastry
• put in freezer for  30 minutes
• pre heat the oven to 180 ˚

• spread the pine nuts on an oven tray lined with baking paper
• roast them in the oven for about 3-5 minutes, stirring occasionally
• blind bake the pastry for about 30 minutes
• the pastry should colour lightly
• take the pie shell out of the oven
• reduce the oven temperature to 150˚
• mix 700 gr of sweetened condensed with 1 teaspoon of salt
• pour the mixture into the hot pie shell
• now spread the toasted pine nuts over the top

• bake for about 40 minutes