Pasticiotti Or Pasta Ciotti Recipe

Name: Pasticiotti Or Pasta Ciotti
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the delightful taste of Pasticiotti, also known as Pasta Ciotti – miniature Italian cream tarts! This recipe, inspired by Mary Ann Esposito's "Celebrations Italian Style," guides you through creating these exquisite treats filled with creamy vanilla custard, rich chocolate, or tangy ricotta. Choose your favorite filling and prepare to be amazed by the flaky crust and delightful interior. Perfect for parties or a special afternoon treat, these bite-sized pastries are incredibly rewarding to make. Makes approximately 2.5 dozen mini tarts or 1 dozen 3-inch tarts.

Prep Time 45 mins

Cook Time 75 mins

Calories 282.2 kcal

Protein 8g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.