AI-generated image
Pasticciotto
Pasticciotto leccese: Lecce's custard-filled shortcrust pastries
ItalianIn Lecce the day starts at the bar with a pasticciotto still warm from the oven: a little oval of crumbly, golden shortcrust split open to reveal thick lemon-scented custard. It is said to come from a pastry shop in nearby Galatina in the 1700s, and the whole Salento eats it at breakfast, after Sunday Mass and with a caffè in ghiaccio in summer. The traditional pastry is made with lard; this version uses butter, which keeps it short and crisp. Chef's tip: make the custard first and chill it well; cold, thick custard stays put inside the pastry while it bakes.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the custard
For the pastry
To finish
Shop this recipe on Amazon
What you'll need
Fresh ingredients (9)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/14 doneStep 1: Warm 2 cups whole milk with 1 lemon in a saucepan over a medium heat until small bubbles appear at the edge, about 5 minutes. Turn off the heat.
5 minStep 2: Whisk 4 egg yolks with 4 oz sugar until pale, then whisk in 1 ⅝ oz cornflour until smooth.
Step 3: Lift out the lemon peel and pour the hot milk onto the yolks in a thin stream, whisking all the time.
Step 4: Pour back into the pan and cook over a medium-low heat, whisking without stopping, for 3–4 minutes, until the custard thickens, bubbles once or twice and holds a firm trail. Stir in 1 tsp vanilla extract.
4 minStep 5: Scrape into a shallow dish, press cling film onto the surface and chill for at least 30 minutes, until cold and set.
30 minStep 6: Meanwhile mix 1 ⅛ lb plain flour, 6 ½ oz caster sugar, 1 tsp baking powder and 1 pinch salt in a bowl. Rub in 7 oz cold butter with your fingertips until it looks like coarse sand.
Step 7: Add 2 eggs and 1 tsp finely grated lemon zest and bring together quickly into a smooth dough. Common mistake: kneading the pastry like bread; it warms and turns tough. Stop as soon as it holds together.
Step 8: Flatten into a disc, wrap and chill for 20 minutes alongside the custard. Heat the oven to 375°F (350°F fan) and butter 10 pasticciotto tins or deep muffin cups with ½ oz soft butter.
20 minStep 9: Roll two thirds of the pastry 4–5 mm thick on a floured worktop. Cut out pieces a little bigger than the tins and press them in, letting the edges hang over.
Step 10: Fill each case almost to the top with cold custard, about 2 heaped tablespoons, and smooth it level.
Step 11: Roll out the rest of the pastry, cut lids, lay them on top and press the edges together. Trim the excess with a knife, running it around the rim.
Step 12: Beat 1 egg yolk with 1 tbsp milk and brush it over the lids.
Step 13: Bake for 22–25 minutes, until the tops are deep golden and shiny and the edges have pulled slightly from the tins.
24 minStep 14: Cool in the tins for 10 minutes, then ease them out. Eat warm, when the custard is soft and the pastry still crisp.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 8 g
- Carbs
- 63 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasticciotto take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
