Italian cream filled tarts

• Prep Time: 25 minutes

• Cook Time: 15–20 minutes

• Chill Time: 1 hour

• Total Time: 2 hours (including resting time)

• Difficulty Level: Intermediate

• Yields: 6–8 small tarts (or one 9-inch tart)

 Ingredients

For the Shortcrust Pastry (Pasta Frolla):

• 1¾ cups (220g) all-purpose flour

• ½ cup (100g) granulated sugar

• 1 stick (113g) unsalted butter, cold and cubed

• 1 large egg

• 1 egg yolk

• ½ teaspoon vanilla extract

• Pinch of salt

• Zest of 1 lemon (optional for fragrance)

For the Pastry Cream (Crema Pasticcera):

• 2 cups (500ml) whole milk

• ½ cup (100g) granulated sugar

• 4 large egg yolks

• ¼ cup (30g) cornstarch or 3 tbsp all-purpose flour

• 1 teaspoon vanilla extract or 1 vanilla bean pod

• Zest of ½ lemon or orange (optional)

Optional Toppings:

• Fresh berries (strawberries, raspberries, blueberries)

• Powdered sugar

• Crushed pistachios or almonds

• Dark chocolate shavings

 Instructions

 Step 1: Make the Shortcrust Pastry (Pasta Frolla)

1. In a large bowl (or food processor), combine the flour, sugar, salt, and lemon zest.

2. Add the cold butter and rub with your fingers or pulse in the processor until crumbly.

3. Add the egg, yolk, and vanilla, and mix until the dough comes together.

4. Form into a disc, wrap in plastic, and chill for at least 1 hour.

Tip: Chilling helps the dough relax and prevents shrinkage when baking.

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 Step 2: Make the Pastry Cream (Crema Pasticcera)

1. In a medium saucepan, heat the milk with lemon zest and vanilla (or scraped vanilla bean) until just simmering. Remove from heat.

2. In a bowl, whisk the egg yolks with sugar and cornstarch until smooth and pale.

3. Slowly pour the hot milk into the egg mixture while whisking constantly (tempering).

4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (about 4–6 minutes).

5. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent skin), and chill completely.

 The result should be thick, creamy, and spoonable—not runny.

 Step 3: Bake the Tart Shells

1. Preheat the oven to 350°F (175°C).

2. Roll out the chilled dough on a floured surface to about ⅛-inch thickness.

3. Cut and press into mini tart pans or one 9-inch tart pan.

4. Prick the bottoms with a fork and line with parchment and pie weights (or dry beans).

5. Blind bake for 15–18 minutes until edges are golden.

6. Remove weights and bake for 5 more minutes if the centers look pale.

7. Let cool completely.

 Step 4: Assemble the Tarts

1. Spoon or pipe the chilled pastry cream into the tart shells.

2. Smooth the tops with a spatula.

3. Add berries, nuts, or other toppings as desired.

4. Chill for 30 minutes before serving.

 Serving Suggestions

• Serve chilled with a dusting of powdered sugar.

• Pair with espresso or vin santo for an authentic Italian touch.

• For a fresh look, top with mint leaves or citrus zest curls.

 Storage

• Refrigerate assembled tarts for up to 3 days.

• Store tart shells separately in an airtight container for up to 1 week.

• Pastry cream should be refrigerated and used within 3 days.

 Nutritional Information (Per Tart – Approximate)