Preparation

• To prepare your tart with pasticiotto flavor, let’s start with the custard.

• Place a saucepan on the stove with the whole milk and the grated zest of half a lemon.

• You can also use the whole zest which you should remove before the custard thickens.

• If you prefer, you can flavor the custard with a vanilla bean or orange zest.

• Heat the milk over low heat. Meanwhile, pour the egg yolks from medium eggs into a bowl.

• Add the grated zest of the other half of the lemon and the sugar.

• Whisk vigorously with a kitchen whisk until you get a cream.

• Add the sifted cornstarch (or flour, if you prefer), a little at a time to mix well.

• Store the egg whites in the fridge covered with cling film. Here are some ideas on how to use them.

• When the milk is hot (but NOT boiling), pour it into the egg yolk mixture and stir immediately.

• Transfer everything back into the saucepan, put it back on the heat, and cook the custard, over low heat, stirring continuously.

• As soon as the mixture thickens (it will take about 10 minutes) and begins to “puff,” turn off the heat.

• Let the custard cool and proceed to prepare the shortcrust pastry.

• Take a large bowl and break the eggs (medium whole) inside.

• Add the sugar and whisk vigorously for a few minutes.

• Add the vegetable oil and whisk well. I avoid olive oil as it would give the shortcrust pastry too strong a flavor.

• If you are used to using olive oil for your desserts, feel free to do so.

• Mix all the ingredients well and add all the all-purpose flour (if you don’t have it, bread flour is also fine).

• Finally, add the baking powder and mix first with a spoon and then with your hands.

• Pour the dough onto a work surface, knead quickly with your hands until you get a soft and homogeneous dough.

• The oil-based shortcrust pastry is ready to be used and does not need to rest in the fridge.

• Divide it into two parts, one larger for the base and a slightly smaller one for the cover.

• Take a cake pan or a tart mold (at least 12 inches with high edges).

• Roll out the larger shortcrust pastry on a sheet of parchment paper with a rolling pin and place it in the mold.

  

• Make sure that the pastry has edges high enough to contain all the filling.

• Pour all the custard inside and level it with a spatula. Or you can leave just a little to pour over the sour cherries before covering the surface with the pastry.

• Take the sour cherries and, with a light pressure, sink them without pushing too much into the custard.

• For the quantity, adjust to your taste, it is only a matter of preference.

• Roll out the second piece of shortcrust pastry with the rolling pin and cover the surface.

• I recommend making the pastry cover with a slightly thinner thickness than the base.

• Be careful to seal the edges of the tart well, helping yourself with the tines of a fork.

• If you have a little leftover pastry, you can decorate the tart as I did using cookie cutters.

• Bake in a preheated ventilated oven at 340°F for about 60 minutes.

• Or static oven at 350°F for about 50 minutes. The time is only indicative and varies from one oven to another.

• Always check before removing from the oven. The surface and bottom should be nicely golden.

• Once ready, remove your tart with pasticiotto flavor from the oven and allow it to cool completely before removing it from the mold.

• Serve with a nice dusting of powdered sugar.

• I hope you enjoyed this recipe! Come back to visit me soon!

• Recipe and Photos Gabry © copyright – all rights reserved