Pasticciotti

Ingredients

• Dough
  • 2 Cups all-purpose flour
  • 1/2 Cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • salt
  • 1 tsp baking powder
  • 1/4 cup butter
  • 1/4 cup Crisco
  • 1/4 cup milk
• Filling
  • 3 TBSP cornstarch
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1 cup milk
  • 2 egg yolks
  • 1 TBSP butter
  • 2 tsp almond extract
  • 1 egg beaten, for the egg wash

Special Equipment

• 3 inch tart tin

Directions

1. Custard
   • Sift the cornstarch and sugar then put in a saucepan.
   • Add the milk and heavy cream and whisk lightly until you obtain a smooth mixture.
   • Whisk in the egg, then heat on medium until custard thickens.
   • Mix in the butter and almond extract. Remove from heat and cover custard with plastic wrap to prevent a skin from forming while it cools.
2. Make Dough
   • In a food processor add the flour, sugar, salt and baking powder. Pulse until all mixed.
   • Add the butter and Crisco then pulse until mixture looks like crumbly cornmeal.
   • Add egg, milk and vanilla and mix until dough starts to form a ball.
   • Turn out dough onto a board and lightly work dough until its smooth.
   • Divide dough into two flattened rounds, cover with plastic wrap and refrigerate for 1 hour.
   • Starting with the first piece of dough, place it onto a floured board. Roll it out to 1/4″ thick.
3. Assemble
   • Starting with the first piece of dough, place it onto a floured board. Roll it out to 1/4″ thick.
   • Using a 3 inch pastry cutter or glass, cut out 12 rounds.
   • Place each round into the mold and press into mold to remove all air.
   • Add about 2 tablespoons of the custard to each of the molds.
   • Cover each with a 3″ round of dough.
   • Let chill in refrigerator for an hour or overnight.
4. Bake
   • Brush tops with egg wash, then bake at 425° for 15 -18 minutes.