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40 minutes

Cooking time

30 minutes



Wine Pairing

Aleatico Passito


Mix the flour with the lard. Add the egg yolks (leaving the whites to one side), the lemon zest, a pinch of salt and a teaspoon of yeast. Mix the ingredients and leave to rest for 20 minutes.
In the meantime, prepare the custard.
Roll out the pastry to a thickness of 7-8 mm and coat the base and sides of the tartlet tin, greased with butter and a sprinkle of flour. Fill with custard cream and cover with the pastry. Brush with the whisked egg yolks and bake in the oven at 180°until golden. Allow the pasticciotti to cool in the tin before removing .


For the pasta:

  • 600g flour
  • 300g lard
  • 300g sugar
  • 6 eggs
  • Grated lemon zest (1 lemon)
  • A pinch of salt
  • 1 teaspoon baking powder

For the custard:

  • 1l. milk
  • 100g flour
  • 300g sugar
  • 6 egg yolks
  • Zest of 1 lemon