The pasticciotti with milk custard and strawberries are delightful little pastries made of a crisp shortcrust pastry shell and an egg-free milk custard filling. With the addition of strawberries and strawberry jam in this case, instead of the classic sour cherries. And, believe me, they’re truly exceptional even in this version! They’re a real pleasure to eat and very satisfying to prepare at home following this simple recipe. With these quantities you’ll obtain about 8 pasticciotti, but it depends on the molds you use. The ones you see in the photos are classic rigid muffin cups, usually used for muffins, with a diameter of about 2 3/8 in. Below, let’s see together how to make our special pasticciotti with milk custard and strawberries:
Other recipes with strawberries :
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
Ingredients
- 2 1/2 cups all-purpose flour
- 5/8 cup granulated sugar
- 1/2 cup butter (or lard (about 125 g))
- grated zest of one lemon
- 1 whole egg
- 1 egg yolk
- a pinch of salt
- 1 1/4 cups milk
- 1/4 cup all-purpose flour (for the custard)
- 1/4 cup + 1 tbsp granulated sugar (for the custard (about 60 g))
- vanilla extract
- as needed strawberries (for filling)
- as needed strawberry jam (for filling)
Steps
Start by preparing the shortcrust pastry. Put the sifted flour in a bowl, add the sugar, one whole egg and one yolk (keeping the white aside), the grated lemon zest and a pinch of salt.
Work all the ingredients until you obtain a compact, homogeneous dough. Wrap it in plastic wrap and let it rest in the fridge for at least 1 hour (even better overnight).
Meanwhile, proceed with the preparation of the egg-free milk custard. Mix the milk with the vanilla and put it over low heat until it almost reaches a boil.
In a separate small saucepan, mix the sugar and flour. Pour the milk in a thin stream, continuing to whisk by hand, then put over the heat.
When the custard has thickened, which will take just a few minutes, pour it into a bowl and let it cool completely, covered with plastic wrap placed directly on the surface.
After the necessary resting time, take the shortcrust pastry and, with your hands, roll it into a log then cut it into pieces about 2 3/8 in wide.
Roll them out with a rolling pin and line the greased molds evenly with the pastry, then prick the bottom with the tines of a fork.
Spread a thin layer of strawberry jam on the base, fill with the prepared custard (keeping below the edges) and add the strawberries cut into pieces (fresh or freeze-dried).
Seal each pasticciotto well with the remaining pastry and pierce the surface as well. Trim the excess and, using your thumbs, press the edges laterally to create a small dome.
Brush them with the reserved egg white, lightly beaten. Bake in a preheated oven at 428°F for about 15 minutes, until evenly golden.
Remove from the oven and let cool, then dust with powdered sugar. The pasticciotti with milk custard and strawberries are ready to be served.
Bon appétit and… until the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
