Pasticciotti Italian Cream Filled Pastries or Tarts. The perfect Italian pie pastry filled with a Creamy Pastry Cream Filling and then baked to perfection. A wonderful new Dessert Recipe.

Pasticciotti Italian Cream Filled Tarts

What are Pasticciotti and where do they come from?

Well this delicious Italian Cream Filled Pastry is made with Italian pastry dough or Pasta Frolla. They were apparently invented by a Chef from the Province of Lecce in the Southern Region of Puglia. He created these “mini cakes” from his leftover scraps and named them Pasticciotti meaning pasticcio or mishap.

The Italian Pastry Dough is lined in individual tart forms or muffin pans then filled with usually a pastry cream or sometimes a ricotta filling. (The tarts are filled 3/4 full with the pastry cream, although if you add more the top will crack, but don’t worry they are just as delicious). They are then covered with another layer of pastry dough and baked.

Let the tarts cool to warm, then add a dusting of powdered sugar.

Needless to say they were and are a big hit, and believe me they are delicious.

I decided to fill them with a Lemon Pastry cream this time, but you could also use a this Simple Pastry Cream.

How to make Italian Pastry Cream:

In a medium pot, over medium – low heat the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
In an another medium pot whisk together the yolks and sugar until combined then add the flour and vanilla and combine.
Place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind.
Whisk continuously until thickened.
Place the Pastry Cream in a glass bowl, cover with plastic wrap (make sure the plastic touches the cream mixture) and refrigerate approximately 1 hour or until thickened.

The Lemon taste is quite delicate, so if you prefer a stronger lemon taste I would use the peel of two lemons instead of one.

Remember to be very careful when peeling the Lemon, you don’t want the white part, which will give the Pastry Cream a Sour taste.

I prefer to make my Pastry Cream first because it needs more time to cool down then the Pastry dough.

I also made them with my muffin tin because there is no need to go out and buy new pastry forms. And they work perfectly well.

How many Tarts does the Recipe make?

I made 12 medium sized tarts, but you could easily mix it up with large or even mini tarts if you prefer. I made them again this morning and there are only three left, so they are quite delicious.

When to serve Pasticciotti Italian Cream Filled Tarts:

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.

How to Store Italian Pastry Cream Tarts:

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.

More Delicious Italian Pastries:

So however you decide to fill these yummy tarts, be sure to eat them warm with a little dusting of icing sugar. Let me know what you think. Enjoy!

Updated from December 14, 2016.

Pasticciotti Italian Cream Filled Tarts