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Daring Bakers Challenge - Chocolate Crostata
Saturday, 27th November 2010, 16:38

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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.

The collective noun for a group of tarts is a "jam". Rather appropriately, the DBers filled this month's crostata (Italian tarts) with endless varieties of jams, as well as fresh fruits, creams, custards and caramels. My own crostata was filled with a rich baked chocolate filling and decorated for a baby shower.
Daring Bakers Challenge - Chocolate Crostata
The crostata base itself is buttery and biscuity, traditionally the pastry is rolled out and then folded rustically over a jam filling, but for me it was a perfect excuse to buy my first tart tin and make something more presentable. :D
The chocolate filling was delicious, however there was a minor disaster when cooking. The chocolate filling was quite fluid and it slowly dripped through the bottom of the tart case meaning that we ended up with a half-filled tart, but it was a great tasting one.
Daring Bakers Challenge - Chocolate Crostata

For the full recipe, check out the pdf here, for my variation, read below.

Baked Chocolate Crostata
Daring Bakers Challenge - Chocolate Crostata

Pasta Frolla Base
Daring Bakers Challenge - Chocolate Crostata
To make the pasta frolla for the crostata base, you will need some pantry basics, caster sugar, plain flour, salt, butter, lemon and eggs.
Daring Bakers Challenge - Chocolate Crostata
Mix 100g caster sugar, 1¾ cup plain flour, a pinch of salt and the grated zest on one lemon into a food processor and pulse until combined.
Daring Bakers Challenge - Chocolate Crostata
Add 115g of cold unsalted butter, cubed, and pulse until the mix resembles course sand.
Daring Bakers Challenge - Chocolate Crostata
Tip the mix out onto a floured surface, make a well in the centre and add one lightly beaten egg and one egg yolk.
Use a fork to incorporate the liquid into the solids, then switch to fingertips.
My fingers were too messy for photos at this stage sorry!
Knead lightly until the dough comes together as a ball.
Daring Bakers Challenge - Chocolate Crostata
Shape the dough into a flat disk, wrap in plastic film and place in the fridge for at least two hours or overnight.
Daring Bakers Challenge - Chocolate Crostata
When required, roll the pasta frolla out to half a millimetre thick and drape into your tart tin.
Daring Bakers Challenge - Chocolate Crostata
Neaten the edges.
Daring Bakers Challenge - Chocolate Crostata
Now get creative with the filling, for ideas, check out the wonderful creations of the Daring Bakers at TheDaringKitchen.com.
My baked chocolate filling is below.
Whatever your filling choice, excess pastry can be rolled out and cut into lattice strips or shapes and baked on top for beautiful presentation. For the baby shower, I used people shapes and arranged them on top.
Daring Bakers Challenge - Chocolate Crostata
Daring Bakers Challenge - Chocolate Crostata
(Yes, I know it's the third month in a row these little guys have featured, but hey, I'm getting good value out of my cookie cutters!)

Baked Chocolate Filling
Daring Bakers Challenge - Chocolate Crostata
Preheat oven to 190°c.
Daring Bakers Challenge - Chocolate Crostata
Mix together 1½ cups caster sugar, 6 tablespoons of good cocoa powder, 2 tablespoons of cornflour and a pinch of salt.
Daring Bakers Challenge - Chocolate Crostata
In a second bowl, mix together 4 egg yolks, 1 cup evaporated milk, 1-2 cups melted butter and 1 teaspoon of vanilla extract.
Daring Bakers Challenge - Chocolate Crostata
Stir the wet ingredients into the dry and mix until well incorporated.
Daring Bakers Challenge - Chocolate Crostata
Pour into the unbaked tart shell. Bake for at least half an hour or until chocolate is firm to touch.
Daring Bakers Challenge - Chocolate Crostata
If decorating with pastry shapes, roll out pastry, cut out but don't arrange on top until about halfway through the cooking process when the chocolate has set semi-firm. Brush the shapes with a little egg or milk so they crisp up nicely.
Daring Bakers Challenge - Chocolate Crostata
Serve with a dollop of whipped cream and chocolate coated fingers. :)



Comments:
1Yum, chocolate! I love the little gingerbread shaped men. It's a good thing you had the pan underneath, can you imagine that on the bottom of your oven! Nice job on the challenge!
by Kim on Nov 28th @ 11:24am

2WOW that does look good at least you had a pan under the tart while baking to catch most of the filling. But in spite of that your final crostata look so cute well done on this challenge. I like the people decorations.

Cheers from Audax in Sydney Australia.
by Audax Artifex on Nov 28th @ 07:40pm

3That looks really yummy!! It's good that you are using the same "little guys" on your challenges... its like a logo!
by Renata on Nov 29th @ 01:41am

4Nice choice for your filling and I like the decoration!
by Simona on Dec 9th @ 07:25am

5Looks great. I would love to try some!
by Spencer @ Moo-Lolly-Bar on Dec 23rd @ 12:02pm


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fivesquaremeals fivesquaremeals is the blog of Carly, a 20-something female living in the Macleay Valley on the mid north coast of NSW, Australia.
I love baking that begins with creaming butter and sugar, and eating anything with either bacon or custard. Or both :)
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