In a large bowl, sift the flour and add confectioners’ sugar, salt, and lemon zest.

Cut the cold butter into small cubes and add it to the flour mixture. Quickly work with your hands until you get a sandy texture.

Add the egg and knead until a smooth dough forms. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

In a saucepan, heat the milk with lemon zest and vanilla extract until it starts to boil. Remove from heat and let it cool slightly.

In a bowl, whisk the egg yolks with sugar until frothy.

Add cornstarch to the egg and sugar mixture, stirring well until smooth and homogeneous.

Pour the warm milk slowly into the egg mixture, stirring constantly to prevent lumps from forming.

Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens.

Once ready, transfer the pastry cream to a bowl, cover it with plastic wrap touching the surface, and let it cool completely.

Preheat the oven to 350°F (180°C).

Roll out the chilled shortcrust pastry on a lightly floured surface until it’s about 1/8 inch thick.

Use a round cookie cutter to cut out pastry discs and line them in buttered and floured pastry molds.

Fill each mold with the prepared pastry cream, filling them about 3/4 full.

Add a few Amarena cherries in syrup to the center of each pasticciotto.

With the remaining pastry dough, create thin strips and place them in a lattice pattern over the pasticciotti.

Bake the pasticciotti in the preheated oven for about 25-30 minutes, or until the surface is golden brown.

Once baked, remove the pasticciotti from the oven and let them cool completely before serving.