The pasticciotto cake with shortcrust pastry without lard is a typical Salento dessert, better known in the individual-portion format as the Leccese pasticciotto. There is also a giant version called torta pasticciotto.
Following the indications of Puglian recipes, I remade it replacing lard with margarine.
Every family recipe has its own personal version of the shortcrust pastry; some add a pinch of baking ammonia, others add a teaspoon of instant baking powder, and others add no leavening agent to the shortcrust pastry dough. However, my version of the pasticciotto cake with shortcrust pastry without lard turned out crumbly and was liked by everyone in the family. If you are looking for other Puglian recipes, follow my video tutorial to make orecchiette.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 2 Hours
- Portions: 12Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups 00 flour (Italian all-purpose flour)
- 1.25 cups granulated sugar
- 1 1/8 cups vegetable margarine (can be substituted with butter)
- 3 eggs
- to taste lemon zest (grated)
- 1 pinch baking ammonia (ammonium bicarbonate) (can be replaced with instant baking powder for pastries)
- 4 1/4 cups whole milk (can be substituted with partially skimmed milk)
- 3 whole eggs
- 1 cup flour (about 8 tablespoons)
- 3/4 cup + 2 tbsp cups granulated sugar (about 180 g)
- to taste lemon zest (grated)
Preparation
Prepare the shortcrust pastry by mixing the sifted flour with the sugar, margarine, eggs at room temperature and the grated lemon zest. Knead the ingredients and form a smooth, compact dough, then wrap it in food-grade plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In the meantime make the milk custard by placing the beaten eggs with the sugar in a small pot, then add the flour little by little and finally add the milk in small amounts. Mix the mixture well with a whisk, grate in the lemon zest and put the pot on the heat. Cook the milk custard over low heat until it becomes thick.
When the custard is ready turn off the heat and let it cool, covering the surface with a sheet of food-grade plastic wrap.
Grease and flour a 10.25-inch pan (26 cm), or use a nonstick spray. Divide the shortcrust pastry into two parts: a larger one to line the base and a smaller one to form the lid. Roll out the pastry with a rolling pin over a sheet of parchment paper. Since the dough is not very elastic you will have to continue shaping it with your hands after placing it in the mold. Form a border about 2–2 3/8 inches high (5–6 cm).
Pour the custard into the pan and level the surface. Roll out the second disk of shortcrust pastry with the rolling pin and place it over the custard so it reaches the edges; seal them well. Before baking, brush the top with a mixture of egg yolk and milk beaten together.
Preheat the oven to 356°F and bake the cake for 40 minutes until it is evenly golden. Once baked, let it cool before removing it from the pan. If desired, dust the surface with powdered sugar and serve.
