Recently my mom made these. Pasta Frola is the Argentine take on fruit tart. The apricot or peach flavor one is also my all time favorite dessert. I took one of the smaller ones she made and plated it with some fresh Chantilly. I’ve linked the recipe at the bottom for your convenience. I plan to do this for all posts from now on.
Large Pasta Frola
Plated Mini Pasta Frola (notice the vanilla seeds in the fresh Chantilly)
Here is the recipe. Yum!
The Gilded Pig 
I love your blog, Eddie! Keep it up!