Pasticciotti with Ricotta and Lemon Cream
Category: Desserts
Servings: 12
These delightful Pasticciotti with Ricotta and Lemon Cream are a perfect treat for any occasion. With a buttery, delicate shortcrust pastry and a creamy lemon ricotta filling, they make for an unforgettable dessert experience. Whether served at a gathering or enjoyed as a sweet indulgence after a meal, these pastries will impress with both their flavor and texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 200g |
| All-purpose flour (00 type) | 500g |
| Egg yolks (divided) | 4 |
| Butter (cold) | 250g |
| Vanilla pod | 1 |
| Egg yolks (for cream filling) | 6 |
| Cornstarch (Maizena) | 45g |
| Whole milk | 400ml |
| Granulated sugar | 140g |
| Heavy cream | 100ml |
| Ricotta cheese | 250g |
| Lemon juice | 100ml |
| Egg yolk (for glazing) | 1 |
Preparation Steps
Step 1: Prepare the Shortcrust Pastry
- Begin by preparing the shortcrust pastry. In a food processor, combine the sifted flour, a pinch of salt, cold butter cut into small cubes, the seeds from the vanilla pod, and the powdered sugar.
- Pulse the mixture until it resembles a sandy texture.
- Transfer the mixture onto a clean work surface and form a well in the center. Add the egg yolks into the well.
- Quickly knead the ingredients together until a compact and smooth dough forms.
- Shape the dough into a disc and wrap it tightly in plastic wrap. Chill it in the refrigerator for at least 30 minutes to rest.
Step 2: Make the Lemon Cream Filling
- In a saucepan, combine the whole milk, heavy cream, granulated sugar, and a portion of the egg yolks (6 yolks). Stir well to combine.
- Heat the mixture over medium heat, but do not bring it to a boil. Once warm, gradually add the cornstarch while whisking constantly to prevent lumps from forming.
- Cook the mixture until it thickens to a custard-like consistency. Remove from heat and allow it to cool slightly.
- While the mixture is cooling, strain the ricotta cheese to remove any excess moisture.
- Once the custard has cooled, add the ricotta cheese and lemon juice, stirring until fully combined.
- Let the cream mixture cool completely to room temperature before transferring it to the refrigerator to chill for at least 30 minutes.
Step 3: Shape and Assemble the Pasticciotti
- Preheat your oven to 180°C (or 160°C for a fan-assisted oven).
- Butter and flour your pasticciotto molds.
- Roll out the chilled pastry dough on a lightly floured surface to about 3mm thickness. Cut rectangles of dough large enough to line the molds.
- Press the dough into the molds, ensuring the edges are even and there is no air trapped underneath.
- Fill each mold with the chilled ricotta and lemon cream mixture, leveling it off with a spoon.
- Cut additional rectangles of dough to cover the top of the filling. Place the dough on top of the cream, trimming any excess dough to create clean, squared edges.
- Use a fork or your fingers to pinch and seal the edges of the pastry.
Step 4: Bake the Pasticciotti
- Place the filled molds onto a baking tray and brush the tops with a beaten egg yolk to give them a golden, glossy finish.
- Bake the pasticciotti in the preheated oven for 35 minutes at 180°C, or for 25 minutes at 160°C if using a fan-assisted oven, until golden brown.
- Once baked, remove from the oven and allow them to cool slightly before serving.
Serving Suggestions
These pasticciotti are best served at room temperature or slightly chilled. They can be enjoyed as an afternoon treat with coffee or as a dessert after a hearty meal. The creamy ricotta filling combined with the zesty lemon flavor creates a refreshing yet indulgent experience.
Tips
- For a more intense lemon flavor, you can add a small amount of lemon zest to the cream filling.
- If you don’t have pasticciotto molds, you can use a muffin tin or tart pans as an alternative.
- If you prefer a slightly sweeter filling, feel free to adjust the sugar in the ricotta cream mixture according to your taste.
Enjoy the irresistible combination of tender pastry and creamy ricotta-lemon filling with every bite!
