Classic pasticciotto cake
- Energy Kcal 452
- Carbohydrates g 59
- of which sugars g 31.4
- Protein g 7.4
- Fats g 20.8
- of which saturated fat g 8.75
- Fiber g 1
- Cholesterol mg 186
- Sodium mg 173
- Difficulty: Average
- Prep time: 40 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
- Note + the resting time for the preparations
PRESENTATION
The classic pasticciotto cake is like a little piece of heaven for anyone from Lecce, nestled right in the heart of Apulia, Italy. Really. It's a staple—really, it is—at local cafes, just hanging out on the counter, waiting for someone to grab it for breakfast or a quick snack. What makes it so so special? Well, it's that rich shortcrust pastry, or pasta frolla. Traditionally, it's made with lard instead of butter—which is great, giving the crust a texture that's both tender and super crispy around the edges. Exactly what you want when biting into a pasticciotto Leccese. But the filling, though? Oh, it's a real treat. We're talking about a moist, creamy custard known as crema pasticcera, with syrupy amarene cherries snuggled inside. Each bite offers this blend of sweet and tangy flavors that feels both traditional and fresh. Pretty simple, right?
Across Apulia, towns put their own spin on this traditional Italian pastry. Some switch out the classic custard for ricotta or lemon cream. Adds a unique twist. But it still holds on to that comforting taste. You can enjoy this dessert anytime—morning coffee, afternoon treat, or a sweet finish to dinner with friends. Southern Italy is known for its love of similar flavors, so you might find a crostata amalfitana in Campania or polacca aversana. Both have that mix of creamy filling and fruity accents.
And look, the joy of crafting a pasticciotto recipe lies in the creativity. For real. Once you savor that golden, crispy shell packed with Italian custard tart goodness, you'll totally get why it's such a staple in Italian baking. Next time you see an Italian dessert that looks like a custard-filled tart, you'll know you're in for something classic and tender, just like the pasticciotto from Lecce. Can't go wrong.
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INGREDIENTS
- Ingredients for the crust (for a 8-inch pan)
- Type 00 flour 2 cups (250 g)
- Lard ½ cup (125 g)
- Egg yolks 2 - (of medium eggs)
- Sugar ½ cup (100 g)
- Fine salt 1 pinch
- Vanilla bean ½
- for the filling
- Whole milk 1 ¼ cup (300 g)
- Egg yolks 3
- Sugar ½ cup (100 g)
- Type 00 flour ⅓ cup (40 g)
- Vanilla bean ½
- Black cherried in syrup 14
- for brushing the surface
- Whole milk 2 spoonfuls
How to prepare Classic pasticciotto cake
To prepare the pasticciotto cake, first make the shortcrust pastry. On a work surface, sift the flour 1 and form the classic well shape. Place the lard in the center 2 and quickly work with your hands to obtain a sandy mixture 3.
Form the well again and pour the sugar in the center 4, the seeds from half a vanilla bean, a pinch of salt 6
and two egg yolks 7. Then knead with your hands 8, and when you have obtained a homogeneous mixture, form a dough ball 9
and wrap it in plastic wrap 10. Transfer to the fridge for at least 30 minutes. Meanwhile, prepare the custard. Heat the milk in a saucepan with the vanilla bean and seeds 11. In the meantime, place 3 egg yolks and sugar in a bowl 12
and the flour 13. With the help of a whisk, beat well to obtain a combined and slightly whipped mixture 14. When the milk is about to boil, turn off the heat, pour the whipped yolks with the sugar and flour 15
and stir with a whisk 16. Turn the burner back on at low heat and stir for a few minutes until the cream thickens 17. Once the cream has thickened, transfer it to a bowl, remove the vanilla bean 18,
cover with cling film in contact with the surface 19 and let it cool. When the cream is at room temperature and the pastry has rested, take the pastry dough, extract a third and set it aside. Take the larger part and roll it out with a rolling pin 23, you should obtain a 9.5-inch disc, about 0.4 inches thick.
Use the dough to line a 8-inch round pan; being larger, you will have no difficulty covering the edges well. With the help of a knife, remove the excess pastry that extends beyond the pan 22. Pour the custard inside 23 and level it with the back of a spoon.
Then arrange the syrupy black cherries, spacing them out 25. Take the reserved pastry and roll it out to get a 7-inch disc, about 0.4 inches thick. Place it in the center of the cake and fold over the edges of the lower layer, sealing them with your fingers 27.
When you have finished 28, brush the surface with milk 29 and bake in a preheated static oven at 340°F for about 50 minutes. Once cooked, remove from the oven 30 and let the pasticciotto cake cool completely in the pan before removing it and serving.