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
Ingredients
CROSTATA DOUGH
- 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
Instructions
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.
CROSTATA DOUGH
- 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!
Nutrition
Updated from December 14, 2016.
Lucia says
May 14, 2019 at 12:34 amI can’t wait to try this!
The milk, does it have to be whole or can I use low fat, 1%?
Rosemary says
May 14, 2019 at 10:02 amHi Lucia, thanks so much I hope you enjoy it. I use 2% so I think 1% would work too.
Jessica says
May 9, 2019 at 3:18 amI really want to make these but I only have medium (standard) muffin tins. How many do you think it would make in the standard muffin tin and how long would I bake them? Thanks!
Rosemary says
May 9, 2019 at 7:32 amHi Jessica, I would say you will probably get around 9 medium tarts. I hope you enjoy them.
Jessica says
May 17, 2019 at 1:04 pmI made them and they were so good! But the tops of my tarts cracked for some reason. Do you have any idea why that happened? They are still delicious. I also didn’t realize they needed to be refrigerated so I left them at room temperature over night. Hopefully they will still be okay to eat. I’ll certainly take that chance because they are so yummy!
Rosemary says
May 17, 2019 at 5:38 pmHi Jessica, thanks glad you enjoyed them. Yes they crack if they are filled too much, I like them overfilled so mine usually always crack. Try filling them halfway then they shouldn’t crack. If your house isn’t too hot they should be fine. Have a great weekend.
Barbara says
October 12, 2018 at 11:32 pmMe and my family enjoyed pasticiotti while on vacation in Lecce last year. This recipe is on point ! I can’t wait to see my kids faces when they get home today 😁 thank you.
Rosemary says
October 13, 2018 at 12:00 amHi Barbara, thanks so much and I hope they enjoy them. Have a great weekend.
Petra says
September 29, 2018 at 4:45 amThese are so delicious. My husband and I don’t like anything too sweet. With the pastry I only put two tablespoons of sugar and only quarter of a cup of sugar in the custard. They were still sweet enough. This will definately be a recipe I keep for special occasions. I am going to try making a coffee custard next time.
Thankyou for your recipe.
Rosemary says
September 29, 2018 at 3:08 pmHi Petra, thanks so much, so glad you enjoyed them. And less sugar is always good. Have a great weekend.
Linda says
September 6, 2018 at 2:02 amThese sound wonderful. Could these be frozen or would they get soggy?
Rosemary says
September 6, 2018 at 12:07 pmHi Linda, thanks, no not a good idea to freeze them unfortunately, because they will go soggy.
Cheryl says
May 17, 2018 at 8:18 pmHi,
I’m not getting an option to follow this page on Pinterest. If I sign up, will that give me access to all of the same recipes and this page above? I don’t know anyone outside of my family who makes Pasta Frola! My Italian family in Argentina make that. You know how to cook, I don’t follow many people, maybe I’m missing the how to save this page but definitely want to follow you. Huge compliment. Can’t wait to try your recipes! I’m using my cell, does that make a difference in following web links??
Rosemary says
May 17, 2018 at 8:47 pmHi Cheryl thanks so much. In order to follow me on Pinterest you need to have a Pinterest Account is that what you mean? You can also sign up for notifications and or the newsletter (the notification signup pops up on the top of the page and the newsletter signup is on the right side bar). Your cell phone shouldn’t make a difference. Hope that works for you.
Jill Yager says
February 3, 2018 at 8:58 amIn Rome N.Y.we had a pasta chock,I am unsure of its spelling do you have a firm dough with pudding inside.recipe?
Rosemary says
February 3, 2018 at 1:01 pmHi Jill, haha that name is great, it is so close I think you mean Pasticiotti and yes I do here is the link https://anitalianinmykitchen.com/italian-cream-filled-pastry/ . Have a great weekend.
Naomi Mastrocola says
November 21, 2017 at 9:10 pmSandra,
Hello, Love the recipes that you’ve supplied…. Thank you! I’m just wondering about another recipe and wondering if you knew what it is called? I think it is either Cavaganite? or Casaganite? It is a small ravioli filled with a combation of chocolate, coffee, chickpeas, etc. I’d love to know how to make it.
Naomi
Rosemary says
November 29, 2017 at 6:06 pmHi Naomi, so glad you enjoy the recipes, I have been asking around and no one seems to know what that is that you are describing. Do you know what area in Italy it is from? 🙂
Christine says
May 15, 2017 at 2:11 amDo these need to be refrigerated?
Rosemary says
May 15, 2017 at 1:42 pmChristine, if you aren’t eating them within an hour or so I would say yes because of the cream.
Sandra Roberts says
March 4, 2017 at 4:29 amI was wondering if this could all be prepped the day before, then assembled the next morning?
Rosemary says
March 4, 2017 at 2:51 pmHi Sandra, sure, you could make the pastry and the cream (wrap the pastry in plastic and cover the bowl with the pastry cream with plastic) and leave it in the fridge overnight. I would remove the dough about 30 minitues from the fridge before rolling out. Hope that helps.
Natasha says
December 22, 2016 at 8:02 pmSomething wrong with the dough. I followed it to a “t” and it is too crumbly, I think there is something missing in your instructions.
Rosemary says
December 22, 2016 at 9:06 pmHi Natasha, this is the dough I have always used and the ingredients are right, you just have to give it time and work it to bring it together, if you must add a little softened butter to bring it together. (or use a food processor to help) hope that helps.
John says
May 6, 2019 at 7:15 pmThe dough recipe calls for 1 3/4 cups flour but the instructions say start with 2 cups of flour then add more!!!
Rosemary says
May 6, 2019 at 7:41 pmHi John, corrected, it should be 1 1/2 cups to start, so about that and thanks for letting me know. Have a great week.
allie says
December 15, 2016 at 4:06 pmFor breakfast? Bring. It. On. Italian pastry for breakfast sounds divine.
Rosemary says
December 16, 2016 at 7:56 amHi Allie, haha I totally agree.