Pasticciotti Italian Cream Filled Tarts
Pasticciotti Italian Cream Filled Tarts are delightful pastries originating from the beautiful southern region of Italy. These buttery and flaky tarts are filled with a luscious lemon pastry cream, creating a perfect balance of flavors. Traditionally enjoyed as a dessert or sweet snack, these treats are a beloved part of Italian cuisine and are sure to impress your family and friends.
Reason to Try Pasticciotti
If you’re a fan of Italian desserts or simply enjoy indulging in creamy and decadent pastries, Pasticciotti Italian Cream Filled Tarts are a must-try. With their delicate crust and rich lemon pastry cream filling, these tarts offer a taste of Italy’s culinary heritage. Whether served as a dessert for a special occasion or enjoyed with a cup of coffee or tea, these tarts are sure to become a favorite in your household.
Summary of Ingredients
- All-purpose flour
- Salt
- Granulated sugar
- Baking powder
- Eggs
- Butter
- Milk
- Whipping cream
- Vanilla
- Lemon peel
- Powdered sugar
Serving Suggestions
Pasticciotti Italian Cream Filled Tarts are best enjoyed fresh from the oven, allowing the creamy filling to melt in your mouth. Serve them as a sweet ending to a meal, alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. These tarts also make a charming addition to a brunch or afternoon tea spread, delighting guests with their irresistible flavor and homemade charm.
Storage Info
Store any leftover Pasticciotti Italian Cream Filled Tarts in an airtight container in the refrigerator for up to 2 days. To maintain their freshness, place a sheet of parchment paper between the tarts to prevent them from sticking together. When ready to enjoy, simply reheat them in a preheated oven at 350°F for 5-7 minutes or until warmed through.
Techniques or Tips
- Ensure the pastry cream is adequately chilled before filling the tart shells to prevent it from melting and spilling out during baking.
- Use a muffin tin to shape the tart shells, ensuring each one has a uniform size and shape for even baking.
- Seal the edges of the tart shells tightly to prevent the filling from leaking out during baking. You can use a fork or your fingers dipped in water to crimp the edges securely.
- Dust the cooled tarts with powdered sugar just before serving to add a decorative touch and enhance their sweetness.
Variation
- Experiment with different flavors of pastry cream, such as chocolate, almond, or vanilla, for a unique twist on this classic recipe.
- For a fruity variation, add fresh berries or fruit compote to the pastry cream before filling the tart shells for a burst of freshness and flavor.
- Substitute orange or lime zest for the lemon peel in the pastry cream for a citrusy variation.
FAQs about Pasticciotti
1. Can I freeze Pasticciotti Italian Cream Filled Tarts?
Yes, you can freeze the tarts after baking. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag and store them in the freezer for up to 1 month. To reheat, thaw the tarts in the refrigerator overnight and warm them in a preheated oven before serving.
2. Can I use store-bought pastry dough for the tart shells?
While homemade tart dough yields the best results, you can use store-bought pastry dough as a convenient alternative. Simply roll out the dough and cut it into circles to fit the muffin tin before filling with the pastry cream and baking as directed.
3. Can I omit the lemon peel from the pastry cream?
Yes, if you prefer a plain pastry cream without a lemon flavor, you can omit the lemon peel from the recipe. The pastry cream will still be deliciously creamy and versatile for filling the tart shells.
Pasticciotti Italian Cream Filled Tarts
Equipment
- Medium pot
- - Muffin tin
- Mixing Bowl
Ingredients
- - 1¾ cups all-purpose flour
- - 1 pinch salt use ¼ teaspoon if using unsalted butter
- - ½ cup granulated sugar
- - 1 teaspoon baking powder
- - 1 large egg room temperature
- - 1 large egg yolk room temperature
- - ½ cup + 2 tablespoons butter 140 grams total, room temperature
- Lemon Pastry Cream:
- - ¾ cup whole milk
- - ¾ cup whipping cream or heavy cream with at least 30% fat content
- - 4 large egg yolks
- - ½ cup sugar
- - ½ teaspoon vanilla extract
- - 2½ tablespoons all-purpose flour
- - Peel from 1 or 2 lemons no white part
- Egg Wash:
- - 1 large egg
- - 1-2 tablespoons water
- - 1-2 tablespoons powdered sugar
Instructions
- For Lemon Pastry Cream: Heat milk, cream, and lemon rind in a pot until very hot but not boiling. Remove from heat and let cool to warm. In a separate pot, whisk egg yolks and sugar, then add flour and vanilla. Gradually pour in warm milk/cream, whisking continuously. Cook over medium/low heat until thickened. Remove from heat, transfer to a bowl, cover with plastic wrap (touching the cream), and refrigerate for about 2 hours.
- For Crostata Dough: Whisk together flour, salt, sugar, and baking powder in a large bowl. Make a well in the center and add egg, egg yolk, and cubed butter. Mix until dough just starts to come together. Knead on a lightly floured surface until soft, then wrap in plastic and refrigerate for 30-60 minutes.
- Preheat oven to 350°F (180°C). Grease and flour a 12-medium muffin tin.
- Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut out circles (approximately 3 1/2 inches/8 1/2 cm). Fit circles into the muffin pan, prick the bottom with a fork, and fill almost to the top with pastry cream.
- Wet the rim of each tart, top with another dough circle, and seal by pressing with fingers. Brush the top of each tart with egg wash.
- Bake for 30-40 minutes, or until golden brown. Let cool for 15 minutes in the muffin pan, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Sealing the tarts with wet fingers helps prevent leakage during baking.
- Dusting with powdered sugar adds a sweet finishing touch.
