Pasta Ciotti Or Pasticiotti Little Custard Tarts Recipe 425

PASTICIOTTI OR PASTA CIOTTI

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.
• .

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

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

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.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

PORTUGUESE CUSTARD TARTS RECIPE BY TASTY

Steps:

• Preheat oven to 220°C (425°F).
• In a small pan, place the sugar, water, and cinnamon stick. Simmer for 3 minutes and set aside.
• Combine milk and cream in a saucepan and place over a medium heat. Bring mixture to a boil, then remove from the heat and set aside.
• To a large bowl, add the egg yolks, whole egg, vanilla extract, and corn flour. Whisk until fully combined and no lumps remain.
• Temper the egg mixture by introducing the hot milk and cream in two 100 milliliter batches, then whisk.
• Return mixture to the saucepan and place over a low-medium heat. Whisk continually until mixture thickens. Turn off heat.
• Remove cinnamon stick from the syrup and slowly trickle into the custard, whisking continually.
• Lightly flour a work surface and cut puff pastry into 12 equal pieces.
• To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.
• Pour custard into each muffin tin so each one is three quarters full. Bake for 16-20 minutes until golden and brown.
• Serve warm with a dusting of icing sugar and a sprinkle of cinnamon.
• Enjoy!