Pasticciotti Italian Cream Filled Tarts
User Reviews
4.7
Pasticciotti Italian Cream Filled Tarts
Description
Pasticciotti Italian Cream Filled Tarts involve preparing a delicate crostata dough flavored with sugar and baking powder, combined with eggs and butter to create a soft pastry base. Alongside the dough, a lemon pastry cream is prepared by heating milk, cream, and lemon peel, then thickened with egg yolks, sugar, vanilla, and flour on the stove. The cream is chilled and refreshed before use.
The tarts consist of a crisp yet tender shell filled with smooth lemon pastry cream, offering a contrast of textures. The citrus component adds a fresh note to the custard, making these pastries suitable as a morning treat or at dessert time. The crostata dough provides a sturdy but soft container for the custard filling.
These tarts are traditionally eaten throughout the day and can be stored in airtight containers refrigerated for up to three days. They benefit from sitting at room temperature before serving or light warming. The dough can also be frozen unbaked in the tins for convenience, baking from frozen with slight time adjustments.
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 butter 140 grams total, 2 tablespoons, room temperature
*I use salted butter, if you use unsalted then add ¼ teaspoon salt.
LEMON PASTRY CREAM
- ¾ cup milk whole milk
- ¾ cup heavy cream whipping/whole or heavy cream with at least 30% fat content
- 4 large egg yolk
- ½ cup sugar
- ½ teaspoon vanilla
- 2½ tablespoons all-purpose flour
- lemon peel no white part, from 1 or 2 lemons
EGG WASH
- 1 large egg
- 1-2 tablespoons water
- 1-2 tablespoons powdered sugar
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
- Pasticciotti are traditionally eaten for breakfast in Italy but also enjoyed as dessert or throughout the day.
- Store finished tarts in an airtight container in the refrigerator for up to 3 days, letting them sit at room temperature before serving.
- You can warm tarts gently in a low oven for about 10 minutes before serving.
- For convenience, freeze unbaked tarts in the muffin tins until firm, then store covered in freezer bags for up to 2-3 months and bake from frozen, adding extra baking time as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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