The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
My second Daring Bakers' challenge is a crostata, which to be honest is not a huge challege for me, since I've done crostata and tarts many times before, but now I had let my imagination loose and I decited to make a crostata which has a mediterranean character to it.
Let me know how you like it!
5 mini tarts
For the tart shells (by given recipe)
170g oatmeal flour
50g coconut oil
1 tbsp honey
For the filling
80g dried dates
80g dried figs
300 ml coconut milk
1/2 tsp almond extract
2 egg yolks
For the shells put the flour and cold coconut oil in a blender/food processor and blend it, then add the honey and the egg and blend it until it forms a ball. Wrap it and refrigirate it for min. 2 hours (or overnight).
For the filling chop the dates and figs and put them in a pan, pour over the coconut milk and almond extract, than cook it on low heat until boils. Set aside for 15 min.
On a floured surface, roll out the dough to 3mm and place it into the tart pans.
When the filling cooled down a bit, crack the eggs and put the yolks into the filling and whisk them thoroughly. Pour the filling on the doughs and put them on a tray and into the oven on 180°C for 20 min.