Here is an “Italy, so hello to America” recipe. A true crostata is NOT made with pie crust. The crust is almost the same, but there will be eggs added to the mix and sometimes even vanilla. I love, love, love pie crust, so I make mine with pie crust. Also, my cream filling is full of white chocolate, another American touch. Yes, this crostata is a big mix of Italy and America, brought together with a bunch of butter and chocolate. Whoohoo!
1 1/4 cups all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
1/2 cup unsalted VERY COLD butter cut into cubes
2-3 tablespoons ice water
2/3 cup of heavy cream
1 tablespoon sugar
3/4 stick butter
10 ounces white chocolate chopped
9 ounces mascarpone
10-20 ounces berries (see below for variation info)*
1. For the pastry – using a food processor, mix all dry ingredients by pulsing a few times, then add butter and pulse until the mixture is course. Drizzle ice water and pulse again until the mixture becomes almost a solid dough. Do not over mix. Remove from food processor and work on a well-floured surface, forming dough into a disk. Wrap with plastic and refrigerate for at least an hour. Preheat the oven to 450 degrees Fahrenheit.
2. Take the chilled dough from the fridge and roll the pastry into a circle and place in pie pan, molding as needed. Place a piece of parchment paper on top of dough and fill with beans. Bake for 10 minutes. Remove the beans and parchment paper and continue baking until golden brown (another 10 minutes). Let crust cool completely before filling.
3. In a saucepan on medium heat, bring cream to a slight boil. Remove from heat and add sugar, butter and chopped chocolate and stir until dissolved. Pour mixture into a bowl and let cool. Once cooled, add mascarpone cheese, stirring well until the cream is smooth. Pour mascarpone filling over baked crust and chill for at least two hours.
4. Top with berries of choice.*
*Here you can be creative. I only had 10 ounces of berries in the house, so my crostata has a lot of cream showing, but you can use up to 20 ounces and cover the cream completely, using any type of berries you prefer.