Chocolate-Filled Pasticciotti are a delicious Italian pastry made of buttery shortcrust (pasta frolla) filled with rich chocolate custard.

This version is inspired by the traditional pasticciotto leccese—usually filled with vanilla custard—but here transformed into a decadent chocolate dessert perfect for breakfast, holidays, or anytime you’re craving an authentic Italian sweet.

Cooking Times & Servings

• Difficulty: Very Easy

• Cost: Very Affordable

• Prep Time: 20 minutes

• Chill Time: 30 minutes

• Cook Time: 20–25 minutes

• Servings: 4 pasticciotti

Ingredients

(Makes 4 pasticciotti)

For the Chocolate Custard (Crema Pasticcera al Cioccolato)

• 1 cup whole milk

• 3 tablespoons granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon unsweetened cocoa powder

• 1 large egg yolk

• 1 oz dark chocolate, chopped

• 1 teaspoon vanilla extract

For the Shortcrust Pastry (Pasta Frolla)

• 1 ⅓ cups all-purpose flour (166 g)

• ⅓ cup granulated sugar (80 g)

• 1 large egg

• ⅓ cup lard or unsalted butter, cold (93 g)

• Zest of 1 small lemon

• ⅔ cup chocolate custard (from above)

• 1 oz dark chocolate, broken into 4 small pieces

• 1 beaten egg for brushing (optional)

Instructions

1. Make the Chocolate Custard

1. In a saucepan, whisk together sugar, cornstarch, and cocoa powder.

2. Add the egg yolk and mix until smooth.

3. Slowly whisk in the milk until fully combined.

4. Cook over medium heat, stirring constantly until thickened.

5. Remove from heat and add the chopped chocolate and vanilla. Stir until melted.

6. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool completely.

2. Prepare the Shortcrust

1. In a bowl, mix flour, sugar, lemon zest, and the egg.

2. Add lard or butter and work quickly until the dough forms.

3. Shape into a ball, wrap, and refrigerate for 30 minutes.

3. Form the Pasticciotti

1. Roll out the dough on a floured surface.

2. Cut 3 large discs (4 inches / 10 cm) and 3 small discs (2.75 inches / 7 cm).

3. Line tartlet molds with the larger discs.

4. Fill with chocolate custard and place a small piece of dark chocolate in the center.

5. Seal with the smaller discs and press the edges.

6. Brush with beaten egg if desired.

4. Bake

• Bake in a preheated oven at 350°F (180°C) for 20–25 minutes, until lightly golden.

• Allow to cool before serving.

Buon appetito!

Tips & Tricks

• For extra aroma, switch lemon zest to orange zest.

• Chill assembled pasticciotti for 10 minutes before baking for perfect shape.

• High-quality chocolate makes a big difference.

• Best enjoyed the next day when flavors settle.

Useful Questions & Answers

Can I use store-bought shortcrust?
Yes, but homemade gives a more authentic result.

Which chocolate works best?
Dark chocolate is ideal, though milk or white chocolate can be used.

Can I change the filling?
Yes—vanilla custard, jam, or Nutella work perfectly.

Can I freeze them?
Yes, preferably before baking.

Nutrition Facts (per pasticciotto, approx.)

• Calories: 355

• Carbohydrates: 46 g

• Protein: 5 g

• Fat: 17 g

• Saturated Fat: 8 g

• Fiber: 2 g

• Sugar: 24 g

Chocolate-Filled Pasticciotti

This decadent variation of the traditional pasticciotto leccese is perfect for breakfast, dessert, or a sweet afternoon treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

25 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Italian

Servings 4

Notes

Ingredients

(Makes 4 pasticciotti)

For the Chocolate Custard (Crema Pasticcera al Cioccolato)

• 1 cup whole milk
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon unsweetened cocoa powder
• 1 large egg yolk
• 1 oz dark chocolate, chopped
• 1 teaspoon vanilla extract

For the Shortcrust Pastry (Pasta Frolla)

• 1 ⅓ cups all-purpose flour (166 g)
• ⅓ cup granulated sugar (80 g)
• 1 large egg
• ⅓ cup lard or unsalted butter, cold (93 g)
• Zest of 1 small lemon
• ⅔ cup chocolate custard (from above)
• 1 oz dark chocolate, broken into 4 small pieces
• 1 beaten egg for brushing (optional)

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Instructions

1. Make the Chocolate Custard

1. In a saucepan, whisk together sugar, cornstarch, and cocoa powder.
2. Add the egg yolk and mix until smooth.
3. Slowly whisk in the milk until fully combined.
4. Cook over medium heat, stirring constantly until thickened.
5. Remove from heat and add the chopped chocolate and vanilla. Stir until melted.
6. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool completely.

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2. Prepare the Shortcrust

1. In a bowl, mix flour, sugar, lemon zest, and the egg.
2. Add lard or butter and work quickly until the dough forms.
3. Shape into a ball, wrap, and refrigerate for 30 minutes.

---

3. Form the Pasticciotti

1. Roll out the dough on a floured surface.
2. Cut 3 large discs (4 inches / 10 cm) and 3 small discs (2.75 inches / 7 cm).
3. Line tartlet molds with the larger discs.
4. Fill with chocolate custard and place a small piece of dark chocolate in the center.
5. Seal with the smaller discs and press the edges.
6. Brush with beaten egg if desired.

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4. Bake

• Bake in a preheated oven at 350°F (180°C) for 20–25 minutes, until lightly golden.
• Allow to cool before serving.

Buon appetito!

Keyword pasticciotti recipe, chocolate pasticciotti, Italian desserts, puglia pastries, chocolate custard, crema pasticcera al cioccolato, Italian bakery recipes, traditional Italian sweets