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.

I love pasta frolla, or Mürbeteig how pasta frolla is called in German. I make it quite often. Sometimes by hand and sometimes I use a food processor. Recently I even made a short making of video - Mürbeteig ganz einfach.

For the Daring Baker Challenge I followed more or less the given recipe:

Version 1 of pasta frolla

90 g of Vanilla flavored sugar
235 g unbleached all-purpose flour
a pinch of salt
115 ] cold unsalted butter, cut into small pieces
grated zest of half a lemon
1 large egg and 1 large egg yolk, lightly beaten

For the filling I did go with pears and chocolate - a classic combination. I even made a sort of pastry cream containing William liqueur. As I did the crostata right after announcement I can't remember the exact ingredients. I´m getting old. At least I made a picture of the finished Pear Chocolate Crostata. ;-)

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For the the recipe please head over to the Daring Kitchen Headquarter. There you will also find all the Crostate my fellow Daring Bakers made.

More entries and recipes in English.

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