Pasticciotti Italian Cream Filled Tarts
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4.7
159 reviews
Excellent
Pasticciotti Italian Cream Filled Tarts
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Pasticciotti Italian Cream Filled Tarts, a delicious baked breakfast or dessert recipe. Pastry dough filled with a creamy lemon filling.
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Ingredients
CROSTATA DOUGH
- 1¾ cups all purpose flour
- 1 pinch salt*
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup + 2 tablespoons butter (room temperature) (140 grams total)
*I use salted butter, if you use unsalted then add ¼ teaspoon salt.
LEMON PASTRY CREAM
- ¾ cup milk (whole milk)
- ¾ cup cream whipping/whole or heavy cream with at least 30% fat content
- 4 large egg yolks
- ½ cup sugar
- ½ teaspoon vanilla
- 2½ tablespoons all purpose flour
- Peel from 1 or 2 lemons no white part
EGG WASH
- 1 large egg
- 1-2 tablespoons water
- 1-2 tablespoons powdered sugar
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Instructions
LEMON PASTRY CREAM
- In a medium pot, heat over low the milk, the cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
- In a medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, whisk again until smooth, place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened. Move to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture and refrigerate approximately 2 hours. You may need to rewhip it if it is really thick.
CROSTATA DOUGH
- In a large bowl whisk together the flour, salt, sugar and baking powder, make a well in the centre and add the egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a lightly floured flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30-60 minutes.
- Pre-heat oven to 350F (180C) Grease and flour a 12 medium muffin tin.
PUTTING IT TOGETHER
- Remove the dough from the fridge, and place on a lightly floured surface knead a few times to soften it up. Roll to 1/8" thickness (or a little thicker if you prefer), cut out circles (approximately 3 1/2 inch / 8 1/2 cm size) and fit into the muffin pan. Prick the bottom of the dough with the tongs of a fork and then fill almost to the top with the pastry cream.
- Wet the rim of each tart with a little water top with another cut out circle, cut with a knife to remove excess dough and seal with fingers. (seals better with fingers lightly dipped in water). When complete, brush the top of each tart with the egg wash and bake for approximately 30-40 minutes, or until golden brown. Let cool about 15 minutes in the muffin pan then move to a wire rack to cool completely, dust with powdered sugar before serving. Enjoy!
EGG WASH
- In a small bowl beat together the egg and water.
Notes
- Pasticiotti Tarts are usually served for breakfast in Italy, but they are also eaten throughout the day. I think they make the perfect dessert idea too.
- The Pasticciotti should be stored in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for about an hour before serving. You could also warm them in a low oven for about 10 minutes.
- It is best to freeze them unbaked, freeze them in the muffin tin until firm. Leave them in the tin, covered well with plastic wrap or foil and placed in a freezer bag. They will keep for up to 2-3 months in the freezer. You can bake them from frozen, although they will probably need 5 minutes or more baking time.
Nutrition Information
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Calories
295kcal
(15%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
137mg
(46%)
Sodium
92mg
(4%)
Potassium
96mg
(3%)
Sugar
17g
(34%)
Vitamin A
610IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
58mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12tarts
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 137mg | 46% |
| Sodium | 92mg | 4% |
| Potassium | 96mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.7
159 reviews
Excellent
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