Italian Pasticciotto with Custard Filling
Ingredients
Custard cream
- 4 egg yolks
- 100 g sugar
- 30 g flour
- 1/2 liter milk
- Vanilla or grated lemon zest
Shortcrust pastry
- 250 g all-purpose flour
- 110 g sugar
- 117 g lard
- 4 g baking powder
- 2 eggs
- A pinch of salt
Preparation
Work the egg yolks with sugar in a saucepan.
Gradually add the flour, mixing until well combined.
Slowly pour in the hot milk infused with vanilla or grated lemon zest, stirring constantly.
Heat over the fire, continue stirring, and simmer for 3-4 minutes.
Do not exceed 82°C; remove from heat at 82°C to prevent overcooking and ensure a smooth cream.
Pour the cream into a bowl and cool, stirring occasionally to avoid skin formation.
Mix flour, sugar, lard, one egg, baking powder, and salt until smooth.
Let the dough rest in the refrigerator for 30 minutes.
Roll out the dough to a thickness of 0.2 cm.
Line buttered molds with the dough.
Fill almost to the top with cold custard cream.
Cover with a disc of dough.
Brush the top with the second egg.
Bake at 200-220°C for 25-30 minutes until golden brown.
