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 only requirement was that we had to make a pasta frolla pastry. Pasta frolla is an Italian pastry that is similar to shortbread and is used primarily in cookies, pies, and, of course, crostata. It took me a long time to decide what type of filling I wanted to use. I’m not really a fan of fruit jams in pies, so I knew I was going to make some sort of pastry cream filling. After looking through my cookbooks I came across Rose Levy Beranbaum’s Black Bottom Tiramisu Tart in her Pie and Pastry Bible. I decided that the filling for this tart would be perfect as a crostata. I generally like the flavors in tiramisu, Italian for “pick-me-up,” but it’s never really substantial enough for me. I like nuts in my cakes, chunks in my cookies and the crust on a pie. Tiramisu however, is just too mushy. A shortbread-like crust would be an ideal complement to the Italian treat.

