Ingredients

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.