Pasticciotti – Filled Tartlets

Ingredients for 1 servings:

• 500 g flour
• 200 g sugar
• 300 g butter
• 1 pinch of salt
• 1 half lemon(s), zest of which
• 5 medium-sized egg yolks
• 4 tbsp sugar
• 4 ½ tbsp flour
• 2 medium-sized egg yolks
• 500 ml milk
• 1 half lemon(s), zest of which
• 1 m.-sized egg white

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

a delicious pastry; for 12 tarts

For the dough: Place the flour, butter, sugar, salt, grated lemon zest, and egg yolk in a bowl and knead thoroughly until your fingers hurt. The dough will be very crumbly, so don’t give up. Shape the dough into a ball and refrigerate for half an hour. For the cream: Place the flour, sugar, and egg yolk in a saucepan and set aside. Heat the milk in a second saucepan and add the grated lemon zest, then simmer for a few minutes while stirring. Then pour the milk through a sieve into the first saucepan to filter out the lemon zest. Stir vigorously with a whisk every now and then until everything is well blended. Return to the stovetop and slowly bring to a boil while stirring until it forms a cream. Now press about 2/3 of the dough into the molds up to the rim, leaving a small hollow in the center for the cream. It’s best to fill the cream with the cream using a piping bag, but don’t overfill. Form the remaining dough into round, flat “lids.” Cover the cream-filled tarts with our lids, making sure the cream doesn’t ooze out. Then bake the tarts in the oven at 180°C for about 35-45 minutes.