A traditional Argentine tart made with a buttery shortcrust dough and filled with dulce de membrillo (quince jelly). At Shock, we bake it in small squares for an individual portion — soft, fragrant, and full of flavor. Pastafrola is a classic Argentine dessert, similar to a shortbread tart. The filling is made with natural quince paste, giving it a sweet, slightly tangy flavor that pairs perfectly with the buttery crust. Texture: crumbly on the outside, smooth and jammy inside. Served at room temperature — perfect with coffee, tea, or as a traditional sweet treat after gelato. INGREDIENTS Flour, butter, eggs, sugar, salt, vanilla paste, baking powder, lemon, quince paste.