Best 3 Pasta Ciotti Or Pasticiotti Little Custard Tarts Recipes

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Take a culinary journey to the heart of Southern Italy and discover the delights of "pasta ciotti" or "pasticciotti," the iconic custard tarts that have captured the hearts of sweet lovers for generations. These delectable treats, also known as "little custard tarts," are a testament to the region's rich culinary heritage, blending the finest ingredients with traditional techniques to create a taste sensation that is both heartwarming and unforgettable. In this article, we will guide you through the steps of preparing these exquisite pastries, ensuring that your taste buds are in for a delightful adventure. So, gather your ingredients, preheat your oven, and embark on a journey to savor the authentic flavors of Southern Italy with our expertly crafted recipe for "pasta ciotti or pasticiotti little custard tarts."

Here are our top 3 tried and tested recipes!

PASTA CIOTTI OR PASTICIOTTI (LITTLE CUSTARD TARTS) RECIPE - (4.2/5)



Pasta Ciotti or Pasticiotti (Little Custard Tarts) Recipe - (4.2/5) image

Provided by á-25393

Number Of Ingredients 18

Dough:
2 cups unbleached all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup solid vegetable shortening
1/4 cup milk
3/4 teaspoon vanilla extract
1 large egg, well beaten
Filling:
3 tablespoons cornstarch
2/3 cup granulated sugar
1 1/2 cups milk
1 1/2 tablespoons unsalted butter
1 large egg yolk, slightly beaten
1 teaspoon almond or orange extract
Egg Wash:
1 egg beaten with 2 tablespoons milk, for the egg wash

Steps:

  • Dough: Sift together the flour, sugar, baking powder, and salt into a large bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal. Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough. Wrap the dough in plastic wrap and set aside. Filling: In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps. Gradually whisk in the milk. Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened. Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside. To Assemble and Bake: Divide the 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 out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans (or use "Pustie Tins" ). Reroll the scraps and cut out additional circles. You should have 12 tart shells. Place the tart pans on a cookie sheet. Spoon about 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 oven to 425 degrees F/220 degrees C. Bake the tarts on 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 an airtight container in the refrigerator. Makes 1 dozen (3-inch) tarts. *Notes: If you make miniature tarts, bake for only 8 to 10 minutes. This recipe makes about 2 1/2 dozen miniature tarts. Pasticiotti Tins (or sometimes called "Pustie" Tins) may be purchased online FILLING VARIATIONS VANILLA FILLING Ingredients: 3/4 cup granulated sugar 1/2 cup all-purpose flour 2 cups milk 3 egg yolks, beaten well 2 tsp. vanilla extract Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla. CHOCOLATE FILLING Ingredients: 1 cup granulated sugar 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 cup milk 1 cup water 1 egg, beaten well 1 tsp. vanilla extract Place sugar, flour, and cocoa powder in a saucepan. Slowly whisk in milk, water, and egg to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla. RICOTTA FILLING Ingredients: 2 pounds (907g) ricotta cheese 3/4 pound (340g) confectioners' sugar Combine ingredients and use as filling for Pasticiotti.

PASTICIOTTI OR PASTA CIOTTI



Pasticiotti or Pasta Ciotti image

Pasticiotti (or called Pasta Ciotti, as referred to in this recipe by Mary Ann Esposito in her book Celebrations Italian Style) are small individual cream or custard filled tarts with either a vanilla cream or custard filling or chocolate cream or ricotta cheese filling. They are a wonderful Italian treat. You may make them as small 3-inch tarts or even smaller "mini" tarts. *Notes: Makes 1 dozen (3-inch) tarts. If you make miniature tarts, bake for only 8 to 10 minutes. This recipe makes about 2 1/2 dozen miniature tarts.

Provided by Phil Franco

Categories     Tarts

Time 1h15m

Yield 12 tarts, 12 serving(s)

Number Of Ingredients 15

2 cups unbleached all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup vegetable shortening
1/4 cup milk
3/4 teaspoon vanilla extract
1 large egg, well beaten
3 tablespoons cornstarch
2/3 cup granulated sugar
1 1/2 cups milk
1 1/2 tablespoons unsalted butter
1 large egg yolk, slightly beaten
1 teaspoon almond extract
1 egg beaten with 2 tablespoons milk, for the egg wash

Steps:

  • Dough:
  • Sift together the flour, sugar, baking powder, and salt into a large bowl.
  • Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
  • Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
  • Wrap the dough in plastic wrap and set aside.
  • Filling:
  • In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
  • Gradually whisk in the milk.
  • Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
  • Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
  • To Assemble and Bake:
  • Divide the 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 out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
  • Reroll the scraps and cut out additional circles. You should have 12 tart shells.
  • Place the tart pans on a cookie sheet. Spoon about 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 oven to 425 degrees . Bake the tarts on 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 an airtight container in the refrigerator.
  • .

Nutrition Facts : Calories 282.2, Fat 12.3, SaturatedFat 4.5, Cholesterol 39.7, Sodium 72, Carbohydrate 39, Fiber 0.6, Sugar 19.6, Protein 4.1

PASTICIOTTI



Pasticiotti image

This is an Italian pastry filled with a creamy pudding. I got the recipe from an Italian family I use to work for many years ago. Try different fillings if you desire, chocolate cream or ricotta.

Provided by WestCoastMom

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 20

Number Of Ingredients 15

4 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup white sugar
1 cup margarine
2 eggs
½ cup milk
2 teaspoons vanilla extract
6 tablespoons cornstarch
¾ cup white sugar
4 egg yolks, divided
1 quart milk, room temperature
1 tablespoon butter or margarine
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting

Steps:

  • In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
  • Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
  • In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
  • Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
  • Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 42.5 g, Cholesterol 65.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 184.8 mg, Sugar 21.1 g

Tips:

  • For a richer flavor, use whole milk or heavy cream instead of regular milk.
  • If you don't have a kitchen torch, you can brown the tops of the tarts by placing them under a preheated broiler for a few minutes, watching closely to avoid burning.
  • To make gluten-free tarts, use gluten-free flour.
  • For a vegan version, use plant-based milk and butter.
  • Feel free to get creative with your fillings. You can use different types of fruit, chocolate, or even savory fillings like cheese or vegetables.

Conclusion:

Pasta Ciotti, also known as Pasticiotti, are a delicious and versatile Italian pastry. They can be enjoyed as a snack, dessert, or even a light breakfast. With their creamy custard filling and crispy pastry shell, these little tarts are sure to be a hit with everyone who tries them. So next time you're in the mood for something sweet, give Pasta Ciotti a try!

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