Pasticciotto Recipe

This pasticciotto recipe, an iconic pastry from Puglia, is pure bliss. A traditional dessert with a golden flaky pastry filled with a luscious, sweet, velvety cream, each bite brings a taste of southern Italy to your kitchen.

5 from 1 vote

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Course: Dessert

Cuisine: Italian

Prep Time: 40

Cook Time: 30

Total Time: 1 10

Servings: servings

Calories: 395kcal

Author: Authentic Food Quest

Equipment

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Ingredients

For the Shortcrust Pastry Shell

4 cups all-purpose flour
1 cup lard or margarine
1 + ¼ cups granulated sugar
2 medium eggs
A pinch of baking ammonia powder
Vanilla extract or lemon zest (to taste)

For the Pastry Cream

4 medium egg yolks
½ cup granulated sugar
1 + ⅛ oz rice starch
1 + ⅛ oz cornstarch
2 cups whole milk
Vanilla or lemon zest (to taste)

For Brushing

1 lightly beaten egg white

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Instructions

For the Shortcrust Pastry:

In a stand mixer or bowl, combine the flour and sugar. Add softened lard or butter and your flavoring of choice (vanilla or lemon). Mix well.
Add the eggs one at a time, then form the dough into a log, wrap it in plastic wrap, and refrigerate for at least 4 hours (preferably overnight).

For the Pastry Cream:

Heat the milk in a saucepan, but don’t let it boil.
In a bowl, whisk the egg yolks with sugar and your chosen flavoring. Gradually add the rice starch and cornstarch, whisking until smooth.
Slowly pour the mixture into the warm milk, stirring constantly.
Cook until the cream thickens and bubbles appear, but make sure the mixture doesn't boil.
Transfer the pastry cream to a bowl, cover with plastic wrap (directly on the surface of the cream), and refrigerate to cool.

For Assembling the Tartlets:

After the dough has rested, take it out of the fridge and cut it into discs. You’ll need twice the number of molds (e.g., for 6 molds, prepare 12 discs).
Roll out half of the discs on a floured surface and use them to line your tartlet molds.
Fill each mold with pastry cream, forming a small dome in the center.
Cover with the remaining discs, sealing the edges well.
Brush the tops with the beaten egg white.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden.

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Notes

Let the pastry cream cool completely before filling the molds.
Prepare the pastry dough the day before and leave it overnight to enhance the texture.
Best enjoyed fresh, but can be stored in an airtight container for one day.

Nutrition

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