Ingredients:
Shortcrust pastry:
- 500 gr 00 flour
- 250 gr of lard
- 250 gr granulated sugar
- 150 gr eggs
- Ammonia for cakes (the tip of a tablespoon)
- Grated zest of 1 lemon
Custard cream
- 1 lt milk
- 5 yolks (medium eggs)
- 180 g 00 flour
- 320 gr of semolat sugar
Decoration:
- 1 beaten egg
Preparation:
Short Crust Pastry
1) In a bowl, pour the sugar and lard at room temperature and mix well.
2) Incorporate the eggs into the mixture and then pour in flour, ammonia and grated lemon zest, mixing well.
3) When finished, cover the dough with plastic wrap and let it chill in the refrigerator for at least an hour [The shortcrust pastry can be prepared in advance, even the day before!].
Pastry cream
1) Combine the egg yolks with the sugar in a small saucepan, gradually add the sifted flour and add the room temperature milk a little at a time.
2) Mix everything well and put on the stove over very low heat, continuing to stir until the cream has reached the right consistency, it needs to be very firm.
3) Once cooked, let it cool and transfer to the refrigerator covered with plastic wrap.
At this point assemble the Pasticciotto!
1) Dust the pastry board with flour and place the pastry on it, creating a sausage from which you will make large portions of dough [about 5-6 cm in diameter].
2) Using the palms of your hands, crush the resulting pieces of dough while maintaining a height of 1/2 cm.
3) Without greasing them, completely cover the characteristic oval aluminum Molds with the pastry, allowing the dough to escape from the edges.
4) Using a spoon (or a sac-a-poche), completely fill the molds with the cream and cover them with another layer of shortcrust pastry (rolled out slightly thinner), taking care to seal the edges.
5) Press down on the edge of the shortcrust pastry with your fingers so as to give the cake its traditional domed shape and remove the excess pastry.
6) When finished assembling, place the uncooked Pasticciotti in the refrigerator for at least an hour: this will prevent the cream from boiling during baking, which must be absolutely quick and at a high temperature.
7) Before baking, brush them with beaten egg, then bake at 220° in a preheated static oven for 7 to 8 minutes, turn the pan over and bake for another 3 to 5 minutes to achieve even baking, evident by the nicely golden color.
Allow to cool and serve.
