1 hr 15 mins
Phil Franco's Note:
Pasticiotti (or called Pasta Ciotti, as referred to in this recipe by Mary Ann Esposito in her book Celebrations Italian Style) are small individual cream or custard filled tarts with either a vanilla cream or custard filling or chocolate cream or ricotta cheese filling. They are a wonderful Italian treat. You may make them as small 3-inch tarts or even smaller "mini" tarts. *Notes: Makes 1 dozen (3-inch) tarts. If you make miniature tarts, bake for only 8 to 10 minutes. This recipe makes about 2 1/2 dozen miniature tarts.
My Private Note
Units: US | Metric
- 2 cups unbleached all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup vegetable shortening
- 1/4 cup milk
- 3/4 teaspoon vanilla extract
- 1 large egg, well beaten
- 3 tablespoons cornstarch
- 2/3 cup granulated sugar
- 1 1/2 cups milk
- 1 1/2 tablespoons unsalted butter
- 1 large egg yolk, slightly beaten
- 1 teaspoon almond extract
- 1 egg beaten with 2 tablespoons milk, for the egg wash
- 2Sift together the flour, sugar, baking powder, and salt into a large bowl.
- 3Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
- 4Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
- 5Wrap the dough in plastic wrap and set aside.
- 7In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
- 8Gradually whisk in the milk.
- 9Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
- 10Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
- 11To Assemble and Bake:
- 12Divide the dough in half.
- 13On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
- 14Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
- 15Reroll the scraps and cut out additional circles. You should have 12 tart shells.
- 16Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
- 17Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
- 18With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
- 19Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
- 20Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
Nutritional Facts for Pasticiotti or Pasta Ciotti
Serving Size: 1 (94 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 282.1
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 4.4 g
- Cholesterol 39.6 mg
- Sodium 71.9 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 0.5 g
- Sugars 19.5 g
- Protein 4.0 g
The following items or measurements are not included: