Pasticiotti or Pasta Ciotti
Indulge in the rich tradition of Italian baking with these delightful Pasticiotti, or Pasta Ciotti—a beloved pastry treat originating from the Puglia region of Italy. These charming tartlets feature a tender, buttery pastry shell filled with velvety, homemade custard infused with a hint of lemon zest for a bright, aromatic twist. The dough, made from simple pantry staples like all-purpose flour, sugar, and egg yolks, pairs beautifully with the luscious creaminess of the custard filling. Baked to golden perfection, these pastries can be served topped with a light dusting of powdered sugar for an elegant finish. Perfect as a dessert or an indulgent snack, these Italian custard tarts are a must-try for any baking enthusiast looking to expand their repertoire. Whether served at family gatherings or enjoyed with a coffee on a quiet afternoon, Pasticiotti promise a bite of pure Italian comfort.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Granulated sugar
- 125 grams Unsalted butter
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 400 ml Whole milk
- 30 grams Cornstarch
- 4 large Egg yolks (for custard)
- 100 grams Granulated sugar (for custard)
- 1 teaspoon Lemon zest
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Prepare the pastry dough: In a mixing bowl, combine flour, sugar, and a pinch of salt. Add the cold butter, diced into small cubes. Use your hands or a pastry cutter to incorporate the butter into the dry ingredients until it resembles coarse crumbs.
Add the egg yolks and vanilla extract to the mixture. Knead gently until the dough comes together into a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Make the custard filling: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until well combined. Gradually add the milk while whisking continuously to avoid lumps.
Place the mixture over medium heat. Add the lemon zest and cook, stirring constantly, until the custard thickens (about 5-7 minutes). Remove from heat and transfer the custard to a bowl to cool. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Preheat your oven to 180°C (350°F). Grease 8 small tartlet molds or a standard muffin tin.
Roll out the chilled dough on a lightly floured surface to about 3mm thick. Cut circles slightly larger than the diameter of your molds. Gently press the dough into the molds, trimming any excess.
Fill each pastry shell with the cooled custard, leaving a little space at the top. If desired, cut smaller circles from the dough to create lids and seal the edges, or leave them open-faced.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown. Remove from the oven and let the Pasticiotti cool in the molds for 10 minutes before transferring to a wire rack.
Once cooled, dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1431 mg | 477% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 449.6 g | 163% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 229.0 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 641 mg | 49% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
