Pasticciotto Cake

Hi everyone! 👋 Today we’re making a traditional Pasticciotto Cake — the classic dessert from Salento, turned into a delicious, creamy tart! 🍋🇮🇹 Get ready to taste a bit of southern Italy in every bite! 🍰
And don’t forget — the full recipe card is waiting for you at the end of the video!” 📜✨

Hi everyone and welcome back. Today we’re heading to Puglia in southern Italy to make a traditional dessert, the pasta choto in its cake version. Here are the ingredients for the short crust pastry. And here’s what you’ll need for the filling. All right, let’s start with the custard cream. Add the egg yolks and sugar to a bowl. Then beat them with a hand mixer until the mixture turns light and fluffy. [Music] Next, add the potato starch and mix until you get a smooth, lumpfree mixture. Then, set it aside. Pour the milk into a saucepan. Then add the vanilla seeds along with the pot for extra flavor. Transfer the saucepan to the stove and let it come to a gentle boil over low heat. Once it comes to a boil, strain the hot milk to remove any bits and the vanilla pot. [Music] Slowly pour the hot milk into the egg, sugar, and potato starch mixture, whisking continuously until everything is well combined. [Music] Pour the mixture back into the saucepan and put it on the stove. Keep stirring as it cooks until the custard is perfectly thickened. [Music] Transfer the custard into a container. Cover it with plastic wrap and let it cool at room temperature. Now let’s move on to the short crust pastry. In the bowl of a stand mixer fitted with the paddle attachment, add the lard, sugar, salt, and vanilla extract. [Music] Beat everything together until uniform and smooth. Next, add the eggs little by little, mixing as you go. Finally, add the sifted flour and baking powder. [Music] Give it a few seconds in the mixer. Move the dough onto a work surface that you’ve lightly flowered. Give the dough a quick knead by hand just to bring it together and make it smooth and compact. Now wrap the dough in cling film and let it chill in the fridge for at least an hour. After resting, take the short crust pastry out of the fridge and divide it into two portions with a knife. Cut the dough into two portions, 2/3 and 1/3. Take the larger portion of dough and roll it out with a rolling pin until it’s about 3 mm thick. With the help of your rolling pin, gently transfer the dough onto a 20 22 cm round baking pan that you’ve lined with parchment paper. Make sure the dough lines both the bottom and the sides of the pan. Trim any excess dough with a knife and prick the bottom of the crust with a fork. It’s time to pour in the custard cream and toss a few cherries in sugar syrup into the custard cream. Next, roll out the remaining dough to about 3 mm thick. This will be the top layer of our cake. Use your rolling pin to gently lay the dough on top of the cake. Trim any excess dough with a knife. Press the edges together with your fingers to seal the two layers of dough. Use a pastry brush to coat the cake with some egg wash. Bake in a conventional oven at 180 C° for about 40 minutes. Once it’s out of the oven, let the cake cool on a wire rack and sprinkle it with some powdered sugar. Soft, fragrant, and absolutely irresistible. You’ll fall head over heels for this pasta giato cake. And as always, here’s the recipe for you. [Music] If you enjoyed this video, you know what to do. See you next time.