The CHOCOLATE PASTICCIOTTI are a delicious and charming twist on the traditional sweet from Lecce, equally perfect for all occasions, from kids’ snacks to tea with friends, always met with enthusiastic reactions. I know some will object to altering a traditional dessert, but I believe this one is worth trying with an open mind.
These pasticciotti are made with the classic shortcrust pastry, enriched here with cocoa, while the filling is a delightful chocolate pastry cream.
I assure you that you will fall in love with these sweets from the very first scent: crisp on the outside and with a very soft center, so much so that it will be torture to limit yourself to eating just one…
SEE OTHER PUGLIAN DESSERT RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 pasticciotti
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 598.24 (Kcal)
- Carbohydrates 68.73 (g) of which sugars 34.18 (g)
- Proteins 11.22 (g)
- Fat 33.96 (g) of which saturated 15.32 (g)of which unsaturated 17.14 (g)
- Fibers 5.17 (g)
- Sodium 86.94 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup lard (about 4.4 oz (125 g))
- 1/2 cup granulated sugar
- 1 pinch salt
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 1 cup milk
- 2 egg yolks
- 6 1/2 tbsp granulated sugar (about 80 g)
- 3 tbsp cornstarch (maize starch) (about 22 g)
- 2 1/2 oz dark chocolate
Tools
- 6 Molds for pasticciotto
- 2 Bowls
- 1 Small saucepan
- 1 Whisk
- 1 Rolling pin
Steps
The preparation of the CHOCOLATE PASTICCIOTTI is really very easy.
In a bowl, or in the bowl of a stand mixer fitted with the K hook, place the sifted flour and cocoa powder, add the salt and mix. Then add the lard, the sugar and start working the dough with your fingertips until you obtain a sandy mixture.
Add the whole egg and the yolk and work quickly. Once you obtain a homogeneous dough, wrap it in plastic wrap and place it in the refrigerator to firm up for at least 30 minutes.
Place the milk in a small saucepan (if you want to flavor it, add the seeds of one vanilla pod) and heat it over low heat until almost boiling. Meanwhile, quickly whisk the yolks with the sugar and the cornstarch by hand until smooth and homogeneous.
Pour the hot milk slowly over the eggs, stirring constantly, then return the mixture to the heat and cook over low heat until thickened.
Add the chocolate and melt it completely. Transfer the cream to a bowl and cover with plastic wrap placed directly on the surface.
Let your dark chocolate pastry cream cool to room temperature and once cold place it in the refrigerator.
Take the pastry out of the fridge, lightly dust the work surface with flour and roll the dough to a thickness of about 1/6 in. Using a round cutter, cut out many circles about 3 1/8–4 in in diameter and grease the molds, lining them completely with the pastry and allowing the dough to extend beyond the edges.
With a spoon, almost completely fill the pastry shells with the cream, worked with a spoon to make it soft and smooth again. If you like, place two maraschino cherries in the center of the cream. Cover with another disk of pastry (rolled slightly thinner).
Seal the edges carefully so that the two pastry layers join.
Press the edge of the pastry with your fingers so that the CHOCOLATE PASTICCIOTTI take on their traditional domed shape and remove any excess dough with your hands. Chill them in the refrigerator for one hour or in the freezer for 30 minutes.
Bake in a preheated conventional oven at 356°F for 30 minutes. Once baked, remove from the oven, let cool and unmold very gently.
