Italian Pasticciotto with Cream
Ingredients
- 166.7 gWheat flour (sifted)
- 83.3 gUnsalted butter (cold, diced)
- 133.3 gWhite sugar (divided in two parts)
- 2.7 pcEgg (1 whole for dough, 3 yolks for cream)
- 333.3 mlWhole milk
- 26.7 gCorn starch
- 0.7 pcCitrus limon (L.) Burm. f. (for zest)
- 10 gIcing sugar (for dusting)
Method
A golden, crumbly shortcrust pastry filled with smooth pastry cream. When sliced, the cream should be firm yet melting, with a lemon scent balancing the rich butter.
- 1
In a mixing bowl, rub the flour with the cold diced butter using your fingertips. Add the sugar and egg. Work quickly until a homogeneous ball forms. Wrap and chill for 1 hour to let the gluten relax.
- 2
Heat the milk with the lemon zest. In a saucepan, whisk the egg yolks with the remaining sugar and cornstarch. Pour in the hot milk in a thin stream while stirring. Cook over low heat: the cream should thicken and heavily coat the spoon. Let cool completely.
- 3
Roll out the dough to 3mm. Line individual molds. Fill generously with cold cream. Cover with a dough disk and seal the edges by pressing firmly. The surface should be domed.
- 4
Bake at 200°C. The crust should become golden brown, almost dark on the edges. When removed, the pastry should be crispy to the touch. Wait until completely cool before unmolding and dusting with icing sugar.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough, otherwise it loses its crumbliness and becomes elastic.
- The cream must be perfectly cold before assembly to avoid sogging the pastry.
How long does this dish keep?
Keep for 48h in the fridge. Reheat for 5 minutes in a warm oven to regain the crust's crispness.
