The CHOCOLATE PASTICCIOTTI are a delicious and charming variation of the traditional Leccese sweet, equally perfect to serve on any occasion, from kids’ snack time to tea with friends, always getting enthusiastic reactions. I know some may frown at changing a traditional dessert, but I think in this case it’s worth trying and then judging without prejudice.
These pasticciotti are made with the traditional shortcrust pastry, enriched in this case with cocoa, while the filling is a delightful dark chocolate pastry cream.
I assure you that you will fall in love with these sweets from their aroma: crunchy on the outside but with a very soft center, so much so that it will be torture to limit yourself to eating only one…
SEE MORE RECIPES OF PUGLIAN DESSERTS:
- 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 (farina 00)
- 1.4 oz unsweetened cocoa powder
- 1/2 cup lard (strutto)
- 1/2 cup granulated sugar
- 1 pinch salt
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 1 cup milk (about 8.5 fl oz / 250 ml)
- 2 egg yolks
- 6 tbsp granulated sugar (+ 1 tsp (about 80 g total))
- 3 tbsp cornstarch (maizena) (about 22 g)
- 2.5 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 paddle (or K) attachment, place the sifted flour and cocoa, add the salt and mix. Then add the lard and the sugar and start working the mixture with your fingertips until you obtain a sandy texture.
Add the whole egg and the egg yolk and work quickly. Once you have 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 gently heat it until it is almost boiling. Meanwhile, quickly whisk the egg yolks with the sugar and cornstarch until you obtain a smooth, homogeneous mixture.
Pour the hot milk slowly over the eggs, stirring constantly, then return everything to the heat and cook over low heat until thickened.
Add the chocolate and stir until completely melted. 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 shortcrust pastry from the fridge, lightly dust your work surface with flour and roll the pastry to a thickness of about 1/8 inch (4 mm). Using a round cutter, cut out discs about 3 1/8–4 inches (8–10 cm) in diameter and grease the molds, lining them completely with the pastry and letting the dough hang over the edges.
With a spoon, almost completely fill the pastry cases with the cream, first stirring the cream with a spoon to make it smooth and soft again. If you like, you can place two syrup-preserved sour cherries in the center of the cream. Cover with another disc of pastry (rolled slightly thinner).
Seal the edges carefully so that the two pastry layers join together.
Press the edge of the pastry with your fingers to give the CHOCOLATE PASTICCIOTTI their traditional dome shape and remove any excess pastry 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.
