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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 280.5
  • Total Fat: 12.2 g
  • Cholesterol: 34.3 mg
  • Sodium: 110.4 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Pasticiotti Custard Tarts calories by ingredient
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Pasticiotti Custard Tarts

Submitted by: SHERI1049

Introduction

Italian pastry - small individual cream or custard filled tarts, this recipe features the ricotta cheese filling; can be filled with vanilla or chocolate cream or custard. Italian pastry - small individual cream or custard filled tarts, this recipe features the ricotta cheese filling; can be filled with vanilla or chocolate cream or custard.
Number of Servings: 12

Ingredients

    Dough:
    2 cups unbleached all-purpose flour
    1/4 cup granulated sugar
    3/4 tsp baking powder
    1/8 tsp salt
    1/2 cup solid vegetable shortening
    1/4 cup milk
    3/4 tsp vanilla extract
    1 large egg, well beaten

    Ricotta Filling:
    1 pound ricotta cheese
    1-1/2 cups confectioner's sugar

    Egg Wash:
    1 egg beaten with 2 T milk, for egg wash.

Directions

Dough:
Sift together the flour, sugar, baking powder and salt in a large bowl. Cut in the shortening with a pastry blender until mixture resembles coarse cornmeal (pieces smaller than a pea). Add the milk, vanilla and egg, mix then using your hands, knead ingredients into a smooth ball of dough. Wrap dough in waxed paper and refrigerate while making filling.

Filling:
Combine ricotta cheese and powdered sugar.

Assemble and bake:
Divide dough in half. On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick. Using a 3-inch fluted biscuit cutter, cut circles of dough and press each one into the bottom and up the sides of 3x1-1/4-inch tart pans. (You can substitute cupcake pan with paper liners for the tart pans.) Reroll the scraps and cut out additional circles. You should have 12 tart shells.
If using tart pans, place on a cookie sheet. Spoon 2 tablespoons of filling into each tart shell.
Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
With a pastry brush, paint the top of each tart with the egg wash.
Refrigerate the tarts for 30 minutes.
Preheat the oven to 425 degrees.
Bake the tarts in the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
Carefully remove the tarts from the pans.
Store in airtight container in the refrigerator.

Makes 12 (1 dozen) 3-inch tarts.

NOTE: These pasticiotti are not as sweet as some recipes as I decreased the sugar in the dough and the filling.


Number of Servings: 12

Recipe submitted by SparkPeople user SHERI1049.






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