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.
This month was crazy busy for our house and I’m so glad I was able to complete the challenge amidst all the holiday chaos! I kept it simple and did a blind-baked Pasta Frolla crust with pastry cream (the recipe I used was from here) and strawberries poured in. The pasta frolla itself was surprisingly sweet for a crust, it really was just like a shortbread cookie. In fact, the trimmings from my crust I just baked in the oven for 10 minutes and dipped them in pumpkin butter, delicious! I could definitely see this becoming the base to some lemon bars too, mmmm the perfect compliment. It’s a great crust recipe to have in your arsenal, I can’t wait to play around with it some more! :)
