I made pasticciotti, small Italian tarts filled with silky pastry cream or ricotta. The buttery shortcrust dough encases a tender, creamy custard that pairs beautifully with a dusting of powdered sugar.

Pasticciotti – Traditional Italian Cream‑Filled Pastries

Why You’ll Love This Recipe

I love how pasticciotti feel elegant yet homey. The crisp, golden pastry shell gives way to a rich, fragrant filling—often scented with vanilla or lemon. They’re versatile (custard or ricotta filling), portable, and a classic Italian breakfast or dessert that looks as lovely as it tastes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough (Pasta Frolla / sweet shortcrust):

All‑purpose flour (or Italian 00)
Granulated or caster sugar
Cold butter (traditionally with lard)
Eggs (whole egg + yolk)
Baking powder, pinch of salt

For the filling (classic pastry cream):

Whole milk (and optionally cream)
Egg yolks
Sugar
Cornstarch or flour
Vanilla (extract or pod) and/or lemon zest

Optional fillings or additions:

Amarena cherries (in custard), ricotta filling, chocolate, pistachio, Nutella or fruit jam

directions

I begin by making the pastry cream: I heat milk (and cream) with vanilla or lemon zest until near simmer, then whisk yolks, sugar, and starch; I gradually whisk in hot milk, then cook until thickened. I press plastic wrap over the surface and chill it until cool.

I make the dough by mixing flour, sugar, baking powder, a pinch of salt, eggs, and cubed cold butter (or lard) until just cohesive. I wrap and chill it for 30–60 minutes.

Then I roll the dough about ⅛–¼ inch thick, cut shapes to line pasticciotto molds or a greased muffin tin, fill each nearly to the top with cooled pastry cream (optionally adding an Amarena cherry per tart), and seal with dough lids. I brush with egg wash and bake at 180 °C (350 °F) about 20–30 minutes until golden.

Once baked, I dust them with powdered sugar and serve warm or at room temperature.

Servings and timing

This recipe makes around 12 pasticciotti (or more mini versions). I spend 30 minutes prepping custard and dough, bake for 20–30 minutes, plus a chill time if preferred—total time roughly 1 to 1½ hours. Chilling custard before assembly adds a bit more time.

Variations

I fill some with ricotta cream instead of custard, especially in Sicilian-style.
I sometimes swirl in chocolate, pistachio paste, jam, or even Nutella.
I add Amarena cherries on top of custard before sealing (my favorite).
I flavor custard with lemon, almond extract, or vanilla bean depending on mood.

storage/reheating

I store pasticciotti in an airtight container in the refrigerator for up to 3 days. I let them sit at room temperature about 30 minutes before serving so the pastry regains some texture. I don’t refrigerate too long, as the crust softens. I rarely freeze them—the custard can break or become grainy when thawed.

FAQs

What are pasticciotti and where are they from?

I learned that pasticciotti originate in Puglia (Lecce region)—their name refers to a “little mishap,” born from a chef using leftover dough to make filled minis.

Can I make them without lard?

Absolutely—I use cold butter instead for a tender, buttery crust. Traditional versions used lard, but butter works well and is more accessible.

Should I serve them warm or cold?

I prefer them warm or at room temperature—the crust is crispier and the custard more luscious. Many Italians enjoy them fresh for breakfast with coffee.

Can I freeze pasticciotti?

I don’t recommend it after baking—custard texture suffers. It’s better to freeze unbaked dough shells and assemble when fresh. Baked ones last best in the fridge.

How thick should the dough be?

I roll it about ⅛ inch thick, enough to hold filling but bake through evenly. Too thin might leak, too thick overwhelms the custard.

Conclusion

I truly enjoy making pasticciotti—they combine buttery shortcrust and creamy filling in a petite, elegant treat. Whether I’m enjoying a lemon-scented custard version or a cherry-studded classic, they always feel indulgent but approachable. Let me know if you’d like tips for mini molds, allergen alternatives, or creative filling ideas!