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!
INGREDIENTS
Pastry
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
Filling
2/3 cup of heavy cream
1 tablespoon sugar
3/4 stick butter
10 ounces white chocolate chopped
9 ounces mascarpone
Topping
10-20 ounces berries (see below for variation info)*
METHOD
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.
**Keep refrigerated.
Italy Translated 
It looks super delicious 🙂 This would be great dessert during dinner or a delicious cake for afternoon tea 🙂 Great job Diana!
Hi Indah – – thank you so much….the white chocolate really does make it dreamy…
Beautiful! and sounds yummy. This is one I’ve never seen you make. You’ll have to whip it up next time we are together. 🙂
Isn’t it cute? It was a new thing for me…it is pretty easy, but I have to be honest that I never “whip” up anything having to do with pie crust….uggggg…it falls apart on me so easily – – – but I REALLY love the texture and taste….yum…apple pie is my fave…
It looks very similar to that GF thing I make for Henry that has a nut based crust – no pie crust necessary! It’s super easy, yummy and you can actually ‘just whip it up.’ I’ll have to send it to you.
Yes! It looks at lot alike…remember how I went crazy eating that and the cake you made….ha, ha, ha……send me that recipe when you can….
Mhummmy mhumm… top benefits for Italian boys together with American girls:
1. You can eat turkey sandwich at least once per year, good stuff for your cholesterol.
2. You will never EVER have a strong ememy in the house during the soccer world cup and she will cheer for the “azzurri” for about 3/4 of the event.
3. Christmas shopping start in January and by the 25th of Dec. you will have enough presents to cover for residents in the entire city.
4. Your Italian mom will never understand why your American girl walks around the house with barefoot but don’t worry she will never complain….great upgrade compare to your old Italian girlfriend who used to scratch all over the marble floor with her 11inch heels.
5. Cakes, muffins, chocolate chip cookies and brownies are priceless gifts from heaven.
USA+IT is recommended to anyone interested in happy life!
You forgot that you are allowed to use the AC when it is 100 degrees outside. 🙂
This looks delicious! I’ll have to bookmark this post and try it when berries are in season again!
Hi Sonia…..thank you! And I have to say it is so easy. I
This looks delicious! I’m going to have to try to make it. My mother in law makes the best pies so I don’t usually try. I do need to learn though.
Lynda, could I have your GF pie crust recipe too?
Hi Kath! Yes…well….pies have never been my big forte ….baking in general is not my forte…but this seems to come out…..And actually, I think I like to look at it more than eat it. It is SO cute!
That looks delicious! Suddenly I am feeling very hungry. 🙂
Hi Sue, maybe you are hungry because you are doing crazy zipline activities?!?!1 ha, ha, ha…that post was nuts!
Maybe that’s it although we are having a relaxing weekend now. 🙂
It’s about time! You guys are so super active! Enjoy the relaxing Sunday. 🙂
Oh this looks and sounds just divine!!! That cream… I just want to dive in…
(apologies if I send two similar messages! WP is acting up)
This looks just divine, and the cream looks so inviting that I just want to dive right in!
BAH I am Miles, the previous commenter!! hahaha. I made a blog for my dad to write about flora and fauna and clearly didn’t log out properly. But I stand by what I said! hahah
Bravissima!! Not only must this be super delish, it looks really well made. The perfect American-Italian tart. Yay!!!