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Author Notes: This was my great grandmothers recipe it is most likely close to 100 years old.. My Aunt translated into English, and did the equivalency calculations. . Pasti Ciotti is an Italian pastry made in a fluted pustie tin. It's a tender pastry crust filled with either chocolate or vanilla pastry cream. I have loved these since I was a child and often go to Court Street Bakery in Brooklyn just to get a pasti chat. Court Street Bakery is the closest I have found to what I remember from my childhood. For this recipe I used lard as that is how it was made and I wanted to stay true to the original recipe. You can substitute butter or vegetable shortening for the lard or do some of each. I think that the lard made this pastry crust exceptional. If you purchase pastry from an Italian bakery you may notice a very distinct flavor sort of citrus and floral its called fiori di sicilia. I found it at the Bakers Catalog/King Arthur flour. Its optional of course but can be added to the filling if you like. - sdebrango
The pastry crust
- 4 cups Flour (refrigerate your flour it should be cold)
- 1 teaspoon Baking Powder
- 2 cups Brown Sugar (Not packed)
- 1 cup Lard very cold
- 2 eggs
- 1 teaspoon Vanilla
- 1/4 cup Cold Milk
- Egg wash, Beat one egg with a teaspoon of sugar to brush on the pastry before baking
- Pre-heat oven to 350 degrees. In mixing bowl add the flour, brown sugar,baking powder, and salt, whisk to combine making sure any clumps of brown sugar are incorporated.
- In measuring cup add the milk and eggs, beat together then add the vanilla and stir to incorporate
- Measure your lard and add to dry ingredients, use a pastry cutter to cut the lard into the flour mixture it should resemble crumbs. Add the milk, egg and vanilla and with a fork combine. Working quickly gather the dough into a cohesive disk, wrap in plastic wrap and refrigerate for at least an hour.
- Flour work surface,Cut dough in half one half will be bottom crust the other top crust, place half of dough back in refrigerator while working. Have your pustie tins or fluted tartlet pans ready.Either roll or press the dough into the pans it should be approximately 1/4 in thick, if dough starts to warm put back in refrigerator. When you have put the dough in the tins, place in refrigerator while you roll out the dough for the tops roll dough about 1/4 in thick and cut into rounds that fit the top of the tin. Take tins from refrigerator fill with the chocolate or vanilla filling just slightly below the top of the tin. Place the top on, fold in making sure the bottom crust and top crust are joined. Brush with egg wash and place in freezer for a few minutes just to get the pastry cold. Remove from freezer place tins on baking sheet and bake for 30-35 minutes or until golden brown. Remove from oven place on cooling rack and let sit at room temperature for 45 min to an hour or until COMPLETELY COOLED. Gently remove from the tins and refrigerate 4-6 hours or overnight.
- Vanilla filling
- 1/3 cup Flour
- 1/8 teaspoon salt
- 2/3 cup Sugar
- 2 cups milk
- 3 egg yolks
- 1 teaspoon Vanilla
- 1/8 teaspoon Fiori di Sicilia (Optional)
- 1 tablespoon Butter
- Chocolate filling
- 1 cup Flour
- 2 cups Sugar
- 2/3 cup Unsweetened Cocoa powder
- Pinch of salt
- 4 cups Warm Milk or water
- 2 egg yolks beaten
- 1 teaspoon Vanilla
- 1/4 teaspoon Fiori di Sicilia (optional)
- For the chocolate filling in medium saucepan add flour,chocolate, sugar, a pinch of salt and whisk to combine. While whisking add the warm milk and keep whisking until its combined and there are no lumps. Turn flame to medium and whisking constantly cook until mixture thickens, add about 1 cup of hot mixture to beaten egg yolks and add back to saucepan. Continue cooking on medium heat, stirring or whisking constantly until it becomes very thick. It takes a while for the filling to become thick, keep stirring, its a good workout. Once the filling is very thick remove from heat stir in the vanilla, pour through a sieve into a bowl its quite thick so you have to push through the sieve, let cool on counter until room temperature or cool using an ice bath, place plastic wrap directly on top of the filling then refrigerate until completely cool. NOTE: the original recipe for the chocolate filling uses water instead of milk. I like using milk rather than water but you can do either.
- For the Vanilla filling: Place flour, sugar and pinch of salt in saucepan add milk and whisk until smooth and there are no lumps. Turn flame on medium and cook whisking constantly. When hot and slightly thick add approximately half of filling to beaten egg yolks add back to saucepan and continue cooking until mixture is thick. Add vanilla and butter and pour and push through sieve into bowl. let come to room temperature or use an ice bath to cool,place plastic wrap directly on top of filling then refrigerate until completely cooled. If adding Fiori di Sicilia add at the end when you add the vanilla.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Family Recipe