Pasta Frolla (crust)
2 ¾ cup of flour
2/3 cup or 10 tablespoons of butter
2 egg yolks
½ cup of granulated sugar
2 teaspoons salt
¼ cup Colombo Marsala Sweet
Crostata Filling
24oz. of Mascarpone cheese (3 – 8 oz. containers)
2 cups dried dates macerated in Colombo Marsala Sweet overnight
2 eggs
1 cup Parmigiano
Prepare the Pasta Frolla by kneading all ingredients for 5 minutes until they all come together. Divide the dough in half. Roll out each to ¼ inch thickness and then line each into 10inch crostata pans.
Mix the mascarpone cheese with the eggs and cheese until smooth and then spread into crostata pan lined with the pasta frolla. Add the dates macerated in Colombo Marsala throughout the filling of the crostata and then bake in a in a preheated 325 degree convection oven for 45 minutes or until golden on top. Let rest for 3 hours before serving and serve at room temperature.
Crostata pans are also known as ‘tart pan’. For this recipe the best kind have removable bottoms. Allows for easy transfer to a platter.
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