Discover how to make authentic Italian Pasticciotti, the classic cream-filled pastries from Puglia! With a delicate buttery shortcrust pastry and a rich vanilla custard filling, these small treats are perfect for breakfast, dessert, or an elegant snack. Easy to prepare at home, these mini Italian custard tarts deliver the same melt-in-your-mouth texture and authentic flavor as those from Italian bakeries. With this step-by-step recipe, you’ll create golden, creamy, and irresistibly delicious pastries that everyone will love.
What Are Pasticciotti?
Pasticciotti are traditional Italian pastries consisting of a shortcrust pastry shell filled with creamy custard. They are small, often shaped in rectangular or oval molds, and baked until golden brown. While custard-filled versions are the most classic, modern variations may include chocolate, fruit, or ricotta. They are soft, buttery, and full of flavor—a true Italian delight.
Why Everyone Will Love This Recipe
- Rich and creamy custard encased in delicate, buttery pastry
- Authentic Italian flavor from Puglia
- Perfect for any occasion: breakfast, dessert, or tea time
- Customizable: Add lemon zest or vanilla for extra aroma
- Impress your guests with elegant, homemade pastries
Pro Tips for Success
- Chill the pastry: Let the dough rest in the fridge for at least 2 hours to make it easier to handle and maintain its shape.
- Use high-quality vanilla and lemon zest for an authentic aroma.
- Don’t overfill: Leave a small gap at the edge to prevent the custard from spilling during baking.
- Seal the edges carefully: Press the top and bottom layers together to avoid leaks.
- Cool before removing from molds to preserve the structure and prevent breaking.
Frequently Asked Questions
Can I make the custard ahead of time?
Yes! Prepare the custard a day in advance and refrigerate it. Make sure it is fully chilled before filling the pastry for the best texture.
Can I use butter instead of lard for the pastry?
Yes! Butter works well, but lard gives the most traditional flaky texture. You can also use a combination of butter and lard.
Can I flavor the custard differently?
Absolutely! Vanilla and lemon are classic, but orange zest or a bit of rum can create delicious variations.
Are Pasticciotti difficult to make?
Not at all! With patience and chilled dough, anyone can make these pastries at home. The key is to handle the dough gently and ensure the custard is cool before filling.
How to Store
Store baked Pasticciotti in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or slightly chilled.
How to Freeze
Freeze unbaked Pasticciotti in the molds, tightly wrapped in plastic wrap, for up to 1 month. Bake straight from the freezer, adding a few minutes to the normal baking time. Baked pastries can also be frozen for later use; thaw them in the fridge overnight and enjoy.
Ingredients
How To Make Pasticciotti (for 6 Pasticciotti, 10×6 cm molds)
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Prepare the pastry: In a bowl, work the lard with the flour until crumbly. Add sugar, salt, optional baking soda, and lemon zest. Mix in the egg briefly until a smooth dough forms. Wrap in plastic and chill in the fridge for at least 2 hours.
Prepare the pastry: In a bowl, work the lard with the flour until crumbly. Add sugar, salt, optional baking soda, and lemon zest. Mix in the egg briefly until a smooth dough forms. Wrap in plastic and chill in the fridge for at least 2 hours.
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Prepare the custard: Heat the milk with lemon zest and split vanilla bean. In a separate bowl, mix sugar, rice starch, and egg yolks until smooth. Gradually pour the hot milk over the yolk mixture, stirring constantly. Return to the heat and cook until thickened. Transfer to a container, cover with plastic wrap touching the surface, and chill completely.
Prepare the custard: Heat the milk with lemon zest and split vanilla bean. In a separate bowl, mix sugar, rice starch, and egg yolks until smooth. Gradually pour the hot milk over the yolk mixture, stirring constantly. Return to the heat and cook until thickened. Transfer to a container, cover with plastic wrap touching the surface, and chill completely.
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Assemble the pastries: Roll out the chilled dough and line greased and floured molds. Fill with the cold custard, leaving a little space at the top. Cover with another layer of dough, sealing the edges and trimming the excess.
Assemble the pastries: Roll out the chilled dough and line greased and floured molds. Fill with the cold custard, leaving a little space at the top. Cover with another layer of dough, sealing the edges and trimming the excess.
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Bake: Preheat oven to 180°C (356°F). Brush the top with egg white or whole egg. Bake for 25–30 minutes until golden.
Bake: Preheat oven to 180°C (356°F). Brush the top with egg white or whole egg. Bake for 25–30 minutes until golden.
Cool and serve: Let the pastries cool before unmolding. Serve at room temperature for the perfect creamy, buttery treat.
Cool and serve: Let the pastries cool before unmolding. Serve at room temperature for the perfect creamy, buttery treat.
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