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Mini Pasticciotto
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Total Time:
1 hour 45 minutes
Pasticciotto: Iconic custard pie from Southern Italy's Salento region, best enjoyed with espresso. Swap butter for traditional lard for a crispier crust.
Ingredients:
  • 250 g plain flour plus 1 tablespoon
  • 125 g granulated sugar
  • 125 g lard
  • 8 large free-range eggs
  • 375 ml milk
  • 1 lemon
  • 75 g caster sugar
  • 25 g cornflour
  • 1 knob of butter for greasing
  • 10 teaspoon gianduja (see tip)
Instructions:
  • To make the pastry, combine flour, baking powder, granulated sugar, a pinch of fine sea salt, and lard in an electric mixer. Mix until it resembles large breadcrumbs. Add 3 egg yolks, one at a time, until a ball forms. If needed, add a dash of milk. Divide the dough into two discs, wrap in clingfilm, and chill for at least 30 minutes. Proceed to make the cream filling by infusing milk with lemon rind. Whisk egg yolks with caster sugar, cornflour, and flour. Slowly whisk in the warm milk to make a custard. Thicken the custard over medium heat, then chill. Preheat oven to 190ºC/gas 5. Roll out one pastry disc and line pastry moulds. Fill with gianduja and custard, then cover with the second pastry disc. Brush with beaten egg and bake for 15-20 minutes until golden. Let cool for 10 minutes before serving.

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