Pasticiotti

Directions

1. The pastry crust
2. 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.
3. In measuring cup add the milk and eggs, beat together then add the vanilla and stir to incorporate
4. Measure or weigh your lard or shortening/butter 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.

1. Making the flling and the pasticiotti
2. 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, place some plastic wrap directly on the filling and let cool on counter until room temperature, 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. I also like to make the pastry and filling the day before and refrigerate both overnight.
3. 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, place plastic wrap directly on the filling and let come to room temperature, then refrigerate until completely cooled. If adding Fiori di Sicilia add at the end when you add the vanilla.
4. 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. When you have put the dough in the tins, place in refrigerator while you roll out the dough for the tops, the dough should be 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, press together making sure the bottom crust and top crust are joined trim any excess dough. Brush with egg wash and place in refrigerator for a few minutes just to get the pastry cold. Remove from the refrigerator, 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 covered with plastic wrap.