Pasticciotti Italian Cream Filled Tarts

LET'S MAKE...

Indulge in the sweet and creamy flavors of the Italian Pasticciotti Italian Cream Filled Pastries. The perfect Italian pie pastry filled with a Creamy Pastry Cream Filling and then baked to perfection.

How to Make Cream Filled Tarts

What you need:

✓✓ ✓

flour

cream

and more...

eggs

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.

1

In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and whisk again until smooth.

2

Pour the warm milk/cream through a sieve to remove the lemon rind whisk continuously until thickened.

3

Refrigerate the cream mixture covered with plastic wrap for about 2 hours until thick. Rewhip if necessary.

4

Whisk together dry ingredients. Add egg, egg yolk and cubed butter to the centre of the well.

5

Mix, knead, chill.

6

Roll and cut dough, fit into muffin pan, prick, fill with pastry cream. Seal the tarts and brush with egg wash. Bake until golden.

7

Let cool then dust with icing/powdered sugar before serving.

8

1. 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.

Expert tips

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

READY TO MAKE THIS?