made using this recipe.
I would recommend baking the base crust a little longer than 10 mins, as it tends to soften somewhat once the other layers are added.
The best part of the baking was preparing the Dulce de Leche! I went down the route of condensed milk simmered in a home-assembled double boiler ( it ruined the outside of the pan though, next time I will buy a Bain Marie, like this one.)
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