CHOCOLATE PASTICCIOTTO: A MOUTHWATERING ITALIAN PASTRY

Chocolate pasticciotti are one of the mouth-watering variations of the pasticciotto, a typical Apulian pastry dessert.

Much newer siblings of the classic cream pasticciotti, the protagonists of this recipe feature a crumbly cocoa pastry shell enclosing a mouth-watering chocolate cream.

The origin of the pasticciotto seems to date back as far as the 18th century and, according to tradition, is linked to the pastry store of the Ascalone family of Galatina, which is said to have invented the dessert during the feast of St. Paul.

The pasticciotto is considered the symbol of Salento pastry, bought and enjoyed by locals and tourists curious to taste the infamous treat.

Try to recreate all the available varieties, from the soft filling of homemade hazelnut cream or Nutella, to lemon or orange-scented cream, but be careful with the lard: it is the one ingredient that should never be changed because it makes the pastry soft and crumbly, melting in your mouth.

Why You’ll Love This Recipe

• Traditional Roots: Connect with Italian heritage through a beloved pastry.
• Decadent Filling: A creamy chocolate center makes each bite unforgettable.
• Perfectly Crumbly Crust: Thanks to the lard, the pastry melts in your mouth.

Preparation: 20 minutes

Cooking Time: 25 minutes

Resting Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 6

Ingredients

For the Shortcrust Pastry:

• 2 cups (250 g) all-purpose flour
• 1/2 cup (120 g) lard
• 1/2 cup (100 g) sugar
• 1 egg
• 1/2 tsp baking powder
• 1/2 cup (40 g) cocoa powder

For the Chocolate Cream Filling:

• 1 cup (240 ml) whole milk
• 1/4 cup (60 ml) egg yolk (approximately 3 yolks)
• 1/3 cup (65 g) sugar
• 3 tbsp (25 g) cornstarch
• 1/4 cup (40 g) dark chocolate, melted
• 1 1/2 tsp vanilla extract

Method

1. Prepare the Shortcrust Pastry

1. In a large bowl, combine the lard and sugar. Mix until smooth and lump-free.
2. Add the egg and mix well.
3. Sift together the flour, cocoa powder, and baking powder, then add to the wet mixture. Mix until just combined.
4. Knead the dough briefly on a floured surface until smooth.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

2. Make the Chocolate Cream Filling

1. In a bowl, whisk together the egg yolks and sugar until well combined.
2. In a saucepan, heat the milk with the vanilla extract until it begins to steam.
3. Sift the cornstarch and cocoa powder into the egg yolk mixture, stirring well to prevent lumps.
4. Gradually pour the hot milk into the egg mixture, whisking continuously.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
6. Add the melted dark chocolate and mix until fully incorporated.
7. Transfer the cream to a bowl, cover with plastic wrap touching the surface, and cool completely.

3. Assemble the Pasticciotti

1. Preheat your oven to 330°F (165°C).
2. Roll out the chilled dough on a floured surface and cut into rounds slightly larger than your molds.
3. Line 6-7 pasticciotto molds with the dough, pressing it gently to fit.
4. Fill each mold with the cooled chocolate cream.
5. Roll out the remaining dough, cut into rounds, and place on top of each filled mold. Seal the edges carefully.

4. Bake

1. Bake in the preheated oven at 330°F (165°C) for 10 minutes.
2. Increase the temperature to 400°F (200°C) and bake for an additional 15 minutes, or until the pastry is firm and golden.

Tips for Success

• Use High-Quality Cocoa: Opt for unsweetened cocoa powder for a rich flavor.
• Ensure Proper Sealing: Prevent filling leaks by firmly sealing the pastry edges.
• Cool Before Serving: Allow the pasticciotti to cool slightly for the filling to set.

Nutritional Facts (Per Serving)

Savor the Taste of Salento

Chocolate pasticciotti are more than a dessert; they are a journey into the heart of Italian tradition. Serve these delightful pastries with a cup of espresso or as a sweet finale to any meal. Buon appetito!

Try our other custard filled pasticciotto recipe for an alternative dessert.

Chocolate Pasticciotto Recipe

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Resting Time 1 hour hr

Servings 6

Calories 380 kcal

Ingredients

  

For the Shortcrust Pastry:

• 2 cups 250 g all-purpose flour
• 1/2 cup 120 g lard
• 1/2 cup 100 g sugar
• 1 egg
• 1/2 tsp baking powder
• 1/2 cup 40 g cocoa powder

For the Chocolate Cream Filling:

• 1 cup 240 ml whole milk
• 1/4 cup 60 ml egg yolk (approximately 3 yolks)
• 1/3 cup 65 g sugar
• 3 tbsp 25 g cornstarch
• 1/4 cup 40 g dark chocolate, melted
• 1 1/2 tsp vanilla extract

Instructions

 

Prepare the Shortcrust Pastry

• In a large bowl, combine the lard and sugar. Mix until smooth and lump-free.
• Add the egg and mix well.
• Sift together the flour, cocoa powder, and baking powder, then add to the wet mixture. Mix until just combined.
• Knead the dough briefly on a floured surface until smooth.
• Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Make the Chocolate Cream Filling

• In a bowl, whisk together the egg yolks and sugar until well combined.
• In a saucepan, heat the milk with the vanilla extract until it begins to steam.
• Sift the cornstarch and cocoa powder into the egg yolk mixture, stirring well to prevent lumps.
• Gradually pour the hot milk into the egg mixture, whisking continuously.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
• Add the melted dark chocolate and mix until fully incorporated.
• Transfer the cream to a bowl, cover with plastic wrap touching the surface, and cool completely.

Assemble the Pasticciotti

• Preheat your oven to 330°F (165°C).
• Roll out the chilled dough on a floured surface and cut into rounds slightly larger than your molds.
• Line 6-7 pasticciotto molds with the dough, pressing it gently to fit.
• Fill each mold with the cooled chocolate cream.
• Roll out the remaining dough, cut into rounds, and place on top of each filled mold. Seal the edges carefully.

Bake

• Bake in the preheated oven at 330°F (165°C) for 10 minutes.
• Increase the temperature to 400°F (200°C) and bake for an additional 15 minutes, or until the pastry is firm and golden.