Steps

• First, prepare the custard (crema pasticcera) and let it cool:

  
  Put the milk on the stove with the vanilla pod split lengthwise and heat it (do not boil; it just needs to warm).

  
  In a saucepan beat the egg yolks with a whisk and add the lemon zest.

• Mix the sugar with the flour well and gradually add them to the eggs while whisking; mix until the mixture is smooth and homogeneous.

  
  Remove the vanilla from the milk and slowly add the milk to the egg mixture, never stopping stirring with the whisk.

• Once the mixture is homogeneous, transfer it to the stove over very low heat (I also use a flame tamer) and cook, stirring constantly with the whisk, until the custard thickens and becomes creamy.

  
  Turn off the heat, mix well and cover the custard with plastic wrap directly on the surface to prevent a skin from forming.

  Let it cool.

• Meanwhile, prepare the shortcrust pastry.

  Mix the sugar with the sifted flour.

  
  Make a well on a work surface and put the eggs, the lard, the baker’s ammonia, the grated lemon zest and a pinch of salt in the center. Work the dough with your fingertips and then quickly with your hands until you get a smooth and homogeneous dough.

  Form a ball and wrap it in a clean kitchen cloth or plastic wrap and refrigerate for at least 30 minutes.

• Prepare the pasticciotti:

  After 30 minutes and with the custard well chilled.

  Butter the oval pasticciotto molds.

  Preheat the oven to 356°F (180°C) conventional.

  
  Roll out more than half of the pastry and line the molds, including the edges; prick with a fork.

  
  Spoon the custard onto the pastry and place a couple of sour cherries in the center.

  
  Roll out the remaining pastry and cover the molds.

• Bake on the lower part of the oven, the rack just above the base, until they are nicely golden (about 30 minutes, but it depends on your oven).

  
  Remove from the oven, let them cool for 10 minutes and dust with powdered sugar; they are ready to serve.

  

• First, prepare the custard that we will leave to cool.

  
  Put the sugar with the vanilla seeds and the lemon zest in the Thermomix bowl 20 seconds/speed 7.

  
  Add all the other ingredients 7 minutes/194°F (90°C)/speed 4.

• Scrape down, pour the mixture into a ceramic or glass bowl and cover the custard with plastic wrap directly on the surface to prevent a skin from forming.

  
  Let it cool.

  
  Now we can prepare the pastry:

• Put the flour and sugar in the Thermomix bowl 3 seconds/speed 3.

  
  Add all the other ingredients 20 seconds/speed 5.

  Work the dough lightly on a work surface just to bring it together.

  
  Wrap the dough in a clean cloth or plastic wrap and refrigerate for 30 minutes.

• Prepare the pasticciotti:

  After 30 minutes and with the custard well chilled.

  Butter the oval pasticciotto molds.

  Preheat the oven to 356°F (180°C) conventional.

• Roll out more than half of the pastry and line the molds, including the edges; prick with a fork.

  Spread the custard onto the pastry and place a couple of sour cherries in the center.

  Roll out the remaining pastry and cover the molds.

• Bake on the lower part of the oven, the rack just above the base, until they are nicely golden (about 30 minutes, but it depends on your oven).

  Remove from the oven, let them cool for 10 minutes and dust with powdered sugar; they are ready to serve.

• The Leccese pasticciotti are ready to be enjoyed. Enjoy your dessert!

  Try also the pasticciotto leccese in cake form, find the recipe CLICKING HERE.

  

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