Pasticciotti Italian Cream Filled Tarts

Pasticciotti Italian Cream Filled Pastries or Tarts. The perfect Italian pie pastry filled with a Creamy Pastry Cream Filling and then baked to perfection.  A wonderful new Dessert Recipe.

Ingredients

CROSTATA DOUGH

•     1 3/4 cups flour (228 grams)
•     1 pinch salt*
•     1/2 cup sugar (100 grams)
•     1 teaspoon baking powder
•     1 egg room temperature
•     1 egg yolk room temperature
•     1/2 cup + 2 tablespoons butter (room temperature) (125 grams)

*I use salted butter, if you use unsalted then add 1/4 teaspoon salt.

LEMON PASTRY CREAM

    3/4 cup milk (180 grams)
    3/4 cup cream whipping/whole cream (165 grams)
    4 egg yolks
    1/2 cup sugar (100 grams)
    1/2 teaspoon vanilla
    2 1/2 tablespoons flour
    peel from 1 or 2 lemons no white part

Instructions

LEMON PASTRY CREAM

1.     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.
2.     In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, pour the warm milk/cream through a sieve to remove the lemon rind (disgard), whisk continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture and refrigerate approximately 1 hour or until thickened.

CROSTATA DOUGH

1.     In a large bowl whisk together flour, salt, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a lightly floured flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes.
2.     Pre-heat oven to 350° (180° celsius) Grease and flour 12 medium muffin tins.

PUTTING IT TOGETHER

1.     Remove dough from fridge, on a lightly floured surface knead a few times to soften it up. Roll to 1/8" thickness (or a little thicker if you prefer), cut out circles (approximately 3 1/2 inch / 8 1/2 cm) and fit to muffin pan. Prick the bottom of the tart with the end of a fork and then fill almost to the top with Pastry Cream.
2.     Wet the rim of each tart with a little water top with another cut out circle, cut with a knife to remove excess dough and seal with fingers. (seals better with fingers lightly dipped in water). When complete, in a small bowl mix together 1 egg and 3 teaspoons cream (or milk), brush the top of each muffin tart and bake for approximately 30-40 minutes. Let cool then dust with icing/powdered sugar. Enjoy!

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