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:
- Sporcamuss Italian Cream Filled Pastries
- Homemade Fresh Strawberry Cannoli
- Cassatelle with Ricotta
- Creamy Homemade Baked Cannoli
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!
Pasticciotti Italian Cream Filled Pastry
- 1 3/4 cups flour (228 grams)
- 1 pinch salt*
- 1/2 cup sugar (100 grams)
- 1 teaspoon baking powder
- 1 egg room temperature
- 1 egg yolk room temperature
- 1/2 cup + 2 tablespoons butter (room temperature) (125 grams)
*I use salted butter, if you use unsalted then add 1/4 teaspoon salt.
LEMON PASTRY CREAM
- 3/4 cup milk (180 grams)
- 3/4 cup cream whipping/whole cream (165 grams)
- 4 egg yolks
- 1/2 cup sugar (100 grams)
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons flour
- peel from 1 or 2 lemons no white part
LEMON PASTRY CREAM
- In a medium pot, heat over low the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and 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 1 hour or until thickened.
- In a large bowl whisk together flour, salt, sugar and baking powder, make a well in the centre and add 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 minutes.
- Pre-heat oven to 350° (180° celsius) Grease and flour 12 medium muffin tins.
PUTTING IT TOGETHER
- Remove dough from fridge, 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) and fit to muffin pan. Prick the bottom of the tart with the end of a fork and then fill almost to the top with 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, in a small bowl mix together 1 egg and 3 teaspoons cream (or milk), brush the top of each muffin tart and bake for approximately 30-40 minutes. Let cool then dust with icing/powdered sugar. Enjoy!
Updated from December 14, 2016.