Sunday, June 16 2024

This sweet shortcrust pastry is a true Italian delicacy, rich with the flavors of custard and black cherries, all encased in a golden, buttery crust.

Whether you are an experienced cook or a culinary enthusiast, this delicious pasticciotto tart recipe is the gateway to creating an authentic taste of Italy in your kitchen.


 

pasticciotto tart

 

SERVINGS:6

INGREDIENTS:

For shortcrust pastry:

  • 3+ 1/4 cups of all purpose flour (400 grams)
  • 1 whole egg+ 1 egg yolk
  • 1/2 cup of sugar
  • 1 stick of butter in pieces
  • grated lemon zest to taste
  • 1+3/4 tsp of baking powder
  • 1/8 tsp of vanilla extract

For the Cream:

  • 2 cups of milk
  • 1/2 cup of sugar
  • 4 tbsp of cornstarch
  • 3 egg yolks
  • lemon zest to taste

Black cherries to taste

 

METHOD

First prepare the cream.

Heat the milk in a saucepan with the lemon peel.

In a bowl, mix the eggs with the sugar.

Add the cornstarch and mix some more.

Transfer the mixture to a saucepan and add the hot milk, removing the lemon peel and adding the vanilla extract.

Bring to the heat and continue stirring until thickened (this will take about five minutes).

Set aside and allow to cool.

Prepare the shortcrust pastry.

In a bowl, mix the ingredients until a smooth, homogeneous loaf is formed.

Let the mixture rest in the refrigerator for about half an hour.

Take a tart pan, butter and flour it.

Take the loaf from the refrigerator and take half of it to form the base of the tart pan.

Pour in the cream and flatten with a spoon.

Add black cherries to taste; the more you put, the better the tart will be.

With the remaining shortcrust pastry cover the tart with the help of baking paper.

Place in preheated oven at 350 F for about 40 minutes.

 

 

 

 

PASTICCIOTTO LECCESE (CUSTARD FILLED PASTRY FROM THE SOUTH OF ITALY)

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