Those of you who know me, know that I prefer potato chips to sweet desserts. However, there is one sweet dessert that I’m in love with, Pasticciotti. I tried a version at a local bakery, and liked it, but on a trip with my daughter’s soccer team to Italy, I fell in love with it (and ate it every chance that I got).
Pasticciotti is a very popular Italian Pastry that goes great with an espresso or cappuccino. The traditional version has a tart like shell with a Crema Pasticciera (pastry crème) filling with a hint of lemon. After many experiments, I came up with my version, baked in a muffin tin with a lemon custard filling. Remember, you can fill these delicate little pies with any custard (vanilla, chocolate), sweetened ricotta, or any curd.
The dough is light and flaky, and the filling just melts in your mouth.
This recipe appears to be difficult, but is actually quite simple. I always make my filling first, to get it in the refrigerator to cool down, then I start the tart shell. As with most recipes you can adapt the small tart by using a muffin tin or you can make one large tart. Simply roll your pastry to fit your tart pan, and blind bake it.
The tart possibilities are endless. Fill the baked pastry with the creme and then slice some seasonal fruits on top of the crème, overlapping the fruit to make a nice design. Take 1/4 cup apricot preserves and 1 tablespoon of water and bring to a boil. Strain and brush the glaze over the fruit and chill.