Ricotta and lemon cream pasticciotti
- Vegetarian
- Energy Kcal 573
- Carbohydrates g 68.9
- of which sugars g 33.3
- Protein g 10.9
- Fats g 28.2
- of which saturated fat g 15.14
- Fiber g 1
- Cholesterol mg 317
- Sodium mg 46
- Difficulty: Average
- Prep time: 45 min
- Cook time: 60 min
- Makes: 12 pieces
- Cost: Low
- Note + resting time for the shortcrust pastry and cooling time for the custard
PRESENTATION
So, picture this: you're wandering through a bakery in Salento, southern Italy, and bam! You see these pasticciotti ricotta e crema di limone. Really, they just grab your attention. These charming oval tartlets are more than just pretty—filled with a creamy ricotta and zesty lemon custard, they're something special.
And here's the thing—what makes these lemon ricotta pastries stand out is their super tender shortcrust shell. It's just perfect enough, you know? Bakers in Salento have nailed the buttery crust—it's not overly sweet, which is awesome—so the filling really really shines. You get this sweet and slightly tangy lemon vibe, reminding you of sunny summer days.
Honestly, these aren't just desserts. Nope. They're like a little piece of joy for a mid-morning coffee break or a star at family gatherings. And listen, throughout Apulia, everyone’s adding their twist to the Italian lemon ricotta tart, but in Salento, it's all about simplicity. Really lets the flavors pop. You taste that blend of ricotta and lemon cream, and it's just so so good. Plus, they’re light enough you might find yourself reaching for another—happens pretty often.
And look, the golden crust and velvety filling—they're elegant, almost too fancy for everyday, but you’ll still see them at weddings, parties, and local shops. Here's the fun part: there's a bit of a debate among locals—warm from the oven or let them cool down? Which is great. Either way, these lemon ricotta pastries bring that authentic taste of southern Italy to your table.
For real, they impress guests with their classic mix of tradition and comfort. Anyone who loves a real traditional Italian dessert will quickly get why they're such a beloved treat in Salento. Can't go wrong with these.
INGREDIENTS
- Ingredients for 12 pasticciotti
- Powdered sugar 1 ¾ cup (200 g)
- Type 00 flour 4 cups (500 g)
- Egg yolks 4
- Butter 1.1 cups (250 g) - (cold from the fridge)
- Vanilla bean 1
- For the custard cream
- Egg yolks 6
- Cornstarch ⅓ cup (45 g)
- Whole milk 1.67 cups (400 ml)
- Sugar ¾ cup (140 g)
- Fresh liquid cream 0.42 cup (100 ml)
- For the filling
- Cow's milk ricotta cheese 1 cup (250 g)
- Lemon juice 3.4 oz (100 ml)
- For brushing
- Egg yolks 1
How to prepare Ricotta and lemon cream pasticciotti
To make the ricotta and lemon cream pasticciotti, start with the shortcrust pastry: in a mixer, place the sifted flour, a pinch of salt, the butter just taken out of the fridge, the seeds of a vanilla pod, and the powdered sugar 1. Blend to obtain a sandy mixture, then pour it onto a work surface, create the classic fountain shape and add the egg yolks 2. Knead everything quickly 3, just long enough to create a compact and homogeneous dough.
Form a dough ball and flatten it before wrapping it in plastic wrap 4; put it in the refrigerator to solidify for at least 30 minutes. Meanwhile, prepare the custard cream: in a saucepan, pour the yolks and work them with the sugar, beating them with a whisk 5; then add the sifted cornstarch 6,
pour in the milk and cream 7 and place everything over low heat, stirring with a whisk 8; thicken the cream by stirring constantly, when it reaches the ideal consistency 9, turn off the heat and transfer it to a large bowl, cover with plastic wrap on contact and let it cool completely at room temperature and then in the refrigerator.
Sift the ricotta 10, which you have taken care to drain at least 2 hours before from the excess whey (better still if overnight). When the cream is well chilled, take it and add the ricotta 11; mix and also pour in the lemon juice. Cover the cream with plastic wrap and take the shortcrust pastry: roll it out into a sheet about 0.2 inches thick 12.
Butter and flour the pasticciotti molds, cut out rectangles of pastry and lay them on the molds 13; adhere well to the bottom and sides, eliminating the excess dough. Insert 2 teaspoons of cream into each mold 14, cover with another piece of shortcrust pastry 15, cut off the excess dough so that the edges are well squared.
Arrange the molds on a baking tray, beat an egg yolk and brush the surface of the pasticciotti 16. Bake them in a preheated oven at 355°F for 35 minutes (320°F for 25 minutes if using a fan oven). When the pasticciotti are nicely golden 17, take them out of the oven, let them cool, and enjoy them while still warm 18!