Zutaten für Pasticiotti Or Pasta Ciotti
- Unbleached All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Vegetable Shortening
- 1/2 cup milk (for dough) + 3 cups milk (for filling)
- Vanilla Extract
- 1 large egg (for dough) + 1 large egg yolk (for filling)
- 1/4 cup cornstarch
- Unsalted Butter
- Egg Yolk
- 1 teaspoon almond extract
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Zubereitung von Pasticiotti Or Pasta Ciotti
- **Make the Dough:**
- Sift together 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt in a large bowl.
- Cut in 1 cup cold vegetable shortening using a pastry blender until the mixture resembles coarse crumbs.
- Add 1/2 cup milk, 1 teaspoon vanilla extract, and 1 large egg. Gently mix with your hands until a smooth dough forms.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- **Prepare the Custard Filling:**
- In a medium saucepan, whisk together 1/4 cup cornstarch and 1 cup granulated sugar until smooth.
- Gradually whisk in 3 cups milk until fully incorporated.
- Add 4 tablespoons (1/2 stick) unsalted butter. Cook over medium heat, whisking constantly, until the mixture thickens significantly (about 5-7 minutes).
- Remove from heat and stir in 1 large egg yolk and 1 teaspoon almond extract.
- Set aside to cool completely.
- **Assemble and Bake:**
- Preheat oven to 425°F (220°C).
- Divide the dough in half. On a lightly floured surface, roll out one half into an 11-inch circle (1/4-inch thick).
- Use a 3-inch fluted cutter (or smaller for mini tarts) to cut out circles. Press each into tart pans.
- Reroll scraps and repeat until you have 12 (3-inch) or 2.5 dozen (mini) tart shells. Place on a baking sheet.
- Fill each tart shell with about 2 tablespoons of custard filling (or your desired filling).
- Roll out the remaining dough and top each tart with a dough circle. Pinch the edges to seal.
- Brush the tops with an egg wash (1 egg beaten with 1 tablespoon water).
- Refrigerate for 30 minutes.
- Bake for 12-15 minutes (3-inch tarts) or 8-10 minutes (mini tarts), or until golden brown.
- Let cool completely on a wire rack before removing from pans.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
78g
Fat
22g
Carbs
13g
