Pasticciotto with a Twist

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 1 lemon Zest of 1 lemon
• For the custard filling: For the custard filling:
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• Zest of 1 lemon Zest of 1 lemon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 31g, 16g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, lemon zest, and baking powder for the pastry. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Add the egg to the mixture and knead until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In the meantime, prepare the custard filling. In a saucepan, heat the milk and lemon zest over medium heat until it starts to simmer. Remove from heat and let it cool for a few minutes.
4. 4.
   In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined. Slowly pour the warm milk into the egg mixture, whisking constantly.
5. 5.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Let the custard cool completely.
6. 6.
   Preheat the oven to 180°C (350°F). Grease a muffin tin with butter or cooking spray.
7. 7.
   Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 1/4 inch. Cut out circles slightly larger than the muffin tin cavities.
8. 8.
   Press the pastry circles into the muffin tin, making sure to cover the bottom and sides. Fill each pastry cup with the cooled custard filling.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set.
10. 10.
    Remove from the oven and let the Pasticciotti cool for a few minutes before serving. Enjoy warm or at room temperature.

Treat your ingredients with care...

• Lemon zest — Make sure to use organic lemons and wash them thoroughly before zesting to avoid any pesticide residue.
• Cornstarch — To prevent lumps in the custard, mix the cornstarch with a small amount of cold milk before adding it to the egg mixture.

Tips & Tricks

• For a more pronounced citrus flavor, you can add a few drops of lemon juice to the custard filling.
• Dust the Pasticciotti with powdered sugar before serving for an elegant touch.
• Serve the Pasticciotti with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful twist.

Serving advice

Serve the Pasticciotti warm or at room temperature as a delightful dessert. They pair perfectly with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

Arrange the Pasticciotti on a decorative platter, dusted with powdered sugar. Garnish with a sprig of fresh mint or a twist of lemon zest for an eye-catching presentation.