Pasticiotti
Pasticiotti is a type of cream filled Italian pastry and this recipe has been in my family for years. Indulge in this delightful dessert!
Equipment
- Mixing bowls
- Pastry cutter and scraper
- Large wooden board
- Rolling Pin
- 3 inch round cutter
- 12 mini tart pans
- Pastry brush
- Baking sheet
Ingredients
Vanilla Custard
- 1/3 cup + 1 tbsp granulated sugar
- 1/4 cup corn starch
- 2 cups milk
- 3 egg yolks
- 1 tbsp butter
- 1 1/2 tsp pure vanilla extract
Pastry Dough
- 1/2 cup butter softened
- 2 cups flour
- 1/8 tsp salt
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 2 eggs lightly beaten
- 1 tsp pure vanilla extract
- 1-2 tbsp milk add as needed, if dough is too dry, add a little at a time
Egg Wash
- 1 egg beaten
- 2 tbsp milk
Other
- baking spray with flour
Instructions
Vanilla Custard
- In a small mixing bowl, stir together sugar and cornstarch.
- In a stove top pan, warm milk over low-medium heat. Pour 1/3 cup of warm milk into the corn starch and sugar and mix until smooth.
- Separate eggs and add yolks to a bowl. Beat the egg yolks, and pour them into the corn starch and sugar mixture. Mix together until smooth. Pour mixture into milk.
- Turn the heat up to medium and stir constantly. You can turn your heat up a little higher but be careful not to burn. Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from the heat. Add butter and pure vanilla extract and stir until smooth.
- Set aside to cool. Once it has cooled for about 15 minutes, lay a piece of plastic right on top of the custard to prevent skin from forming. Set aside.
Pastry Dough
- Add flour, salt, baking powder and sugar to a mixing bowl and combine.
- Cut in butter until it resembles coarse crumbs.
- In a small bowl, lightly beat eggs and pure vanilla extract. Add to the flour.
- Mix until dough starts to form a ball. Use your hands and work the dough until it comes together when squeezed. If dough is too dry, add 1 tbsp of milk at a time until dough comes together easily.
- Cut the dough in half and make 2 disks. Wrap each disk in plastic wrap and refrigerate for 15-20 minutes.
- Add one disk to a well-floured board. Roll it out to 1/4 inch thickness.
- Use a 3 inch round pastry cutter and cut out 12 rounds.
- Repeat with the remaining disk.
Assembling, filling and baking
- Preheat oven to 375 degrees F.
- Spray tart pans lightly with baking spray with flour.
- Place each round into the tart pan. Press into the pan to remove any air and work dough up the sides into the indentations.
- Add 2 heaping teaspoons of custard into each tart pan, about 3/4 full.
- Top with the other round and work top piece into the indentations.
- Add egg and 2 tbsp of milk to a bowl and beat well. Brush egg wash over the tops of the tarts.
- Add tarts to a baking sheet and bake for 25-30 minutes or until the tops are golden brown.
- Let cool for 20 minutes, remove from tart pan.
- Can be served warm, at room temperature or cold.
- Sprinkle with powdered sugar.
- Serve and enjoy!
- To store place in an airtight container and place in the refrigerator for up to 5 days.