PASTICCIOTTO CAKE

A Sweet Slice of Salento Tradition

The Torta Pasticciotto is a cherished dessert from the Salento region in Apulia, Italy.

This delightful cake features a buttery shortcrust pastry filled with luscious lemon-infused custard and adorned with syrupy black cherries.

Traditionally enjoyed warm, it’s a staple in Italian bakeries and homes, embodying the rich culinary heritage of the region

👵 Why Nonna Loves This Recipe

• Simple Ingredients: Utilizes pantry staples like flour, sugar, eggs, and milk.

• Rich in Tradition: A time-honored recipe passed down through generations.

• Versatile Delight: Perfect for breakfast, dessert, or a sweet snack.

• Crowd-Pleaser: Loved by both adults and children alike.

• Make-Ahead Friendly: Can be prepared in advance and enjoyed over several days.

⏱️ Cooking Time

• Preparation Time: 30 minutes

• Resting Time: 30 minutes

• Cooking Time: 50 minutes

• Total Time: 1 hour and 50 minutes

📝 Ingredients (Serves 8)

For the Shortcrust Pastry:

• 2¾ cups (350 g) all-purpose flour

• ½ cup (100 g) granulated sugar

• ½ cup plus 1 tbsp (125 g) unsalted butter, cold and cubed

• 2 large eggs

• 1½ tsp baking powder

• Zest of 1 lemon

For the Custard Filling:

• 2 cups (500 ml) whole milk

• 4 large egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (30 g) all-purpose flour or cornstarch

• Peel of 1 lemon (yellow part only)

For Assembly and Decoration:

• 12 black cherries in syrup

• 3 tbsp black cherry syrup

• Milk, for brushing

• Powdered sugar, for dusting

👩‍🍳 Method

1. Prepare the Shortcrust Pastry:

   • In a large bowl, combine the sifted flour and baking powder.

   • Add the sugar, cubed butter, eggs, and lemon zest.

   • Mix until a smooth dough forms.

   • Wrap the dough in plastic wrap and refrigerate for 30 minutes.La Cucina Italiana

2. Make the Custard:

   • In a saucepan, heat the milk with the lemon peel until warm (do not boil).

   • In a separate bowl, whisk the egg yolks with sugar and flour.

   • Gradually add a ladle of warm milk to the egg mixture, whisking constantly.

   • Remove the lemon peel from the milk and combine the mixtures.

   • Cook over medium heat, stirring until the custard thickens (about 4–5 minutes).

   • Let the custard cool completely.

3. Assemble the Cake:

   • Preheat the oven to 350°F (180°C).

   • Divide the dough into two equal parts.

   • Roll out one half and line a 9-inch (24 cm) cake pan, covering the bottom and sides.

   • Pour the cooled custard into the crust and dot with black cherries.

   • Drizzle the cherry syrup over the filling.

   • Roll out the second half of the dough and place it over the filling.

   • Seal the edges and brush the top with milk.

4. Bake and Serve:

   • Bake for 50 minutes or until golden brown.

   • Allow the cake to cool before removing from the pan.

   • Dust with powdered sugar before serving.

🧾 Nutritional Information (Per Serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

💡 Tips and Tricks

• Chill the Dough: Ensures a flaky crust and easier handling.

• Prevent Soggy Bottoms: Ensure the custard is fully cooled before assembling.

• Customize the Filling: Try adding chocolate chips or different fruit preserves.

• Storage: Keeps well in the refrigerator for up to 3 days.

• Serving Suggestion: Best enjoyed slightly warm or at room temperature.

PASTICCIOTTO CAKE

This delightful cake features a buttery shortcrust pastry filled with luscious lemon-infused custard and adorned with syrupy black cherries.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

50 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients (Serves 8)

For the Shortcrust Pastry:

• 2¾ cups (350 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup plus 1 tbsp (125 g) unsalted butter, cold and cubed
• 2 large eggs
• 1½ tsp baking powder
• Zest of 1 lemon

For the Custard Filling:

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) all-purpose flour or cornstarch
• Peel of 1 lemon (yellow part only)

For Assembly and Decoration:

• 12 black cherries in syrup
• 3 tbsp black cherry syrup
• Milk, for brushing
• Powdered sugar, for dusting

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👩‍🍳 Method

1. Prepare the Shortcrust Pastry:
   • In a large bowl, combine the sifted flour and baking powder.
   • Add the sugar, cubed butter, eggs, and lemon zest.
   • Mix until a smooth dough forms.
   • Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Make the Custard:
   • In a saucepan, heat the milk with the lemon peel until warm (do not boil).
   • In a separate bowl, whisk the egg yolks with sugar and flour.
   • Gradually add a ladle of warm milk to the egg mixture, whisking constantly.
   • Remove the lemon peel from the milk and combine the mixtures.
   • Cook over medium heat, stirring until the custard thickens (about 4–5 minutes).
   • Let the custard cool completely.
3. Assemble the Cake:
   • Preheat the oven to 350°F (180°C).
   • Divide the dough into two equal parts.
   • Roll out one half and line a 9-inch (24 cm) cake pan, covering the bottom and sides.
   • Pour the cooled custard into the crust and dot with black cherries.
   • Drizzle the cherry syrup over the filling.
   • Roll out the second half of the dough and place it over the filling.
   • Seal the edges and brush the top with milk.
4. Bake and Serve:
   • Bake for 50 minutes or until golden brown.
   • Allow the cake to cool before removing from the pan.
   • Dust with powdered sugar before serving.

Keyword pasticciotto, pasticciotto cake,

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