I have been missing out on the past few DB challenges some due to my illness, then a short vacation and some cause of the floods. But I am back now and hope to stay in.
I was quite busy this month and was not really wanted to do any baking as I was going through some problems with family and my best friend.
My 3 year old niece was diagnosed with diabetes just a week back and due to some spouse issue with my friend we had to end our friendship so I was really upset and stressed due to these things specially my niece watching her get her shots 2 daily is really hard. =(
Especially since she was always with me while backing and she loves chocolate cake after putting off the challenge I finely managed to do it just yesterday. Which actually helped me relax...i guess baking for me is a therapy.
Now for the challenge..
We were given 2 versions of pasta frolla to choose from, the challenge was to use the recipe provided and lots of variations were allowed for the filling.
I chose the 1st version of pasta frolla, I didn’t have any problem with the dough, infect it was really easy and turned out great.
The filling I used was of almond paste and cream cheese with fresh fruits of kiwi and pomegranate.
I blind bake the crostata first and the baked it again with the almond past filling...all the time my little niece was helping me…the crostata came out very good my family loved it (I managed to get few pic’s) infect its already gone. =D
I’m very happy about it!..Thanks Simona and The Daring Bakers for such a great challenge.
Recipe here:
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.
