Pasticciotto is a pastry that consists of a short crust pastry filled with pastry cream. The classic pasticciotto uses basic egg-yolky pastry cream, but once in a while chefs get creative. Chef Angelo Bisconti created the black pasticciotto in honour of the president Barack Obama and another one with pistachio.
For 10 pasticciotti
Short crust pastry
500 g (5 cups) flour
200 g (1 cup) sugar
200 g (7 oz) butter
2 egg yolks
8 g (1 1/3) yeast
Custard cream
3 tbss flour
3 tbsps sugar
2 egg yolks
zest of 1 lemon
0.5 l (1 pt) milk
Preparation
Prepare the pasta frolla by combining the sugar and eggs, then the butter and yeast. Gradually add the flour and knead gently.
Prepare the cream in a bowl by mixing the flour, sugar and egg yolks. Gradually combine the milk while stirring. Add the lemon zest. Transfer to a saucepan and cook over a low flame until completely thickened.
Roll out the dough using a rolling pin and cut into rectangles to line a tin. Fill with the custard cream, then cover with a second layer of dough, trimming and sealing the edges.
Moisten with milk or egg white, sprinkle with a pinch of sugar and bake at 180C (360F) for approximately 20 minutes.
