Pasticciotto

Instructions

1. 1

   In a large mixing bowl, combine the all-purpose flour and baking powder.

2. 2

   Add the granulated sugar and lemon zest to the flour mixture and mix well.

3. 3

   Incorporate the cold unsalted butter, cut into small cubes, into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

4. 4

   Make a well in the center of the mixture and add the whole egg and egg yolks. Mix until a dough starts to form.

5. 5

   Turn the dough out onto a lightly floured surface and knead gently until smooth. Do not overwork the dough.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

7. 7

   Preheat the oven to 180°C (350°F).

8. 8

   After the dough has chilled, roll it out on a floured surface to about 5mm thickness.

9. 9

   Cut out circles of dough to fit into greased tart molds or a muffin tin.

10. 10

    Fill each dough-lined mold with pastry cream, but do not overfill.

11. 11

    Cut out additional dough circles to cover the tops of the pasticciotti. Place them over the pastry cream and press the edges to seal.

12. 12

    Beat an additional egg and brush the tops of the pasticciotti to give them a golden color when baked.

13. 13

    Bake in the preheated oven for 20-25 minutes, or until the pasticciotti are golden brown.

14. 14

    Remove from the oven and let cool in the molds for a few minutes before transferring to a wire rack to cool completely.

15. 15

    Once cool, dust with powdered sugar before serving.