This delicious Italian dessert, Crostata Pasticciotto, combines a buttery, crumbly pasta frolla with a rich and smooth crema pasticcera, complemented by a tangy red fruit marmalade. It’s perfect for any special occasion or simply to indulge in something sweet and satisfying. The contrast between the creamy filling and the crisp pastry will leave you wanting more!
Table of Contents:
🍴 Ingredients
For the Pasta Frolla:
- 300g flour
- 90g powdered sugar
- 5g baking powder
- Grated zest of one lemon
- 140g butter, cut into pieces
- 1 whole egg
- 1 egg yolk
For the Crema Pasticcera:
- 4 egg yolks
- 100g granulated sugar
- 50g all-purpose flour
- 450ml fresh milk
- 1 teaspoon vanilla extract (or vanilla powder)
- Red fruit marmalade
Instructions
- Prepare the Crema Pasticcera:
- In a small saucepan, warm the milk.
- In a separate bowl, beat the egg yolks with the sugar and vanilla until creamy.
- Add the flour to the egg mixture and mix well.
- Gradually pour the warm milk into the egg mixture, stirring constantly to avoid lumps.
- Transfer the mixture back into the saucepan and cook over low heat, stirring continuously until the mixture thickens into a smooth, lump-free cream.
- Cover the crema pasticcera with plastic wrap directly on its surface to prevent a skin from forming. Let it cool completely (prepare this the night before for best results).
- Make the Pasta Frolla:
- In a large bowl, mix together the flour, powdered sugar, lemon zest, and baking powder.
- Add the butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
- Add the whole egg and the egg yolk, mixing until a smooth and homogeneous dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
- Assemble the Crostata:
- Preheat your oven to 180°C (350°F) and butter and flour a 24 cm (9.5-inch) tart pan.
- Roll out 3/4 of the pasta frolla and line the prepared tart pan with it, ensuring the dough reaches the edges.
- Spread an even layer of crema pasticcera over the base, followed by a layer of red fruit marmalade.
- Roll out the remaining pasta frolla and place it on top of the filling, pressing down to seal the edges well.
- Bake the crostata in the preheated oven for about 35 minutes, or until the pastry is golden brown.
Serving Suggestions
Serve this crostata slightly warm or at room temperature, dusted with powdered sugar. It pairs wonderfully with a cup of espresso or a glass of dessert wine.
Bonus Tips & Variations
- Alternative Fillings: Instead of red fruit marmalade, try using apricot or fig jam for a different flavor profile.
- Make Ahead: Both the crema pasticcera and pasta frolla can be made a day in advance to save time.
- Gluten-Free Option: Substitute the flour in the pasta frolla with a gluten-free flour blend.
- This Crostata Pasticciotto is a true Italian treat that’s sure to impress your guests or satisfy your sweet tooth. Give it a try and enjoy the delightful combination of creamy, tangy, and buttery flavors. Happy baking!
