Daring Bakers: Crostata (gluten-, sugar- and lactose-free)

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!

"Mediterranean" Crostata

5 mini tarts

For the tart shells (by given recipe)

170g oatmeal flour

50g coconut oil

1 egg

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.