Pasticciotti are a custard-filled pastry that’s typical to Puglia in southern Italy (the heel of Italy’s ‘boot’). Amarena cherries (a small dark red sour cherry preserved in syrup) are often added to the creamy lemon pasticceria filling.
Pasticciotto con crema e amarena
Ingredients
12
tarts
-
- 24
- 1
- 1 tbsp
-
For the Limoncino pasticceria
- 1
- 150 ml
- 150 ml
- 4
- 75 g
- 25 g
- 1 tsp
- 2 tbsp
-
For the pastry
- 250 g
- 40 g
- 0,5 tsp
- 125 g
- 1
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Preparation
Start by making the Limoncino pasticceria, as it needs to be chilled before making the tarts. Grate the zest of 1 lemon into a pan, add the milk and cream and heat until steaming then remove from the hob. Combine the egg yolks and sugar in a mixing bowl, then mix in the cornflour. Gradually add the hot milk, whisking as you go. Clean the pan and pour the custard mixture in. Bring to a simmer on a medium heat, stirring all the time, until very thick. Remove from the heat and mix in the vanilla and the Limoncino di Sorrento for zing then pour into a heatproof bowl. Press clingfilm onto the surface and chill for at least 2 hours.
For the pastry, sift the flour, icing sugar and salt into a bowl (or place in a food processor), then rub in the butter until crumb-like. Lightly beat the egg with 1 tablespoon cold water and mix in to bring the dough together. Add a little extra water if needed. Wrap and chill for at least 1 hour. If chilled for longer, remove from the fridge 15 minutes before rolling out.
Grease a 12-hole muffin tin with melted butter and dust with flour, tapping out the excess. Lightly knead the pastry until smooth then roll out on a floured surface to about 4mm thick. Cut out 12 x 10cm discs and gently press into the muffin tin holes, pricking the bases with a fork. Re-roll the pastry and cut out 12 x 7cm discs for the lids.
Remove the set custard from the fridge and divide between the pastry cups so that they are slightly underfilled. Add a couple of Amarena cherries (drained of their syrup) for tang to each one.
Brush the underside of each pastry lid with a little water and press onto each tartlet to seal. Beat the egg white with the icing sugar and 1 tablespoon of cold water to make a glaze. Brush over the lids and make a small hole in the top. Chill for 30 minutes before baking. Preheat the oven to 180°C, fan 160°C, gas 4.
Bake for 20-25 minutes until golden brown and crisp. Cool in the tin for 15 minutes, then turn out carefully. Dust with icing sugar to serve.
Nutrition per serving
Kcal
340
Proteins (g)
5
Fats (g)
18
