Ingredients for 20 pieces:
Short Crust pastry
Mix the flour with lard (or margarine), sugar, egg yolks, baking powder and lemon rind. Knead well to obtain a soft and homogeneous dough, as soon as it forms a ball, wrap it in a clingfilm and chill in the fridge for at least 2 hours while you make the cream filling.
Mix 200 ml of cold milk with the egg yolks, flour and sugar until it becomes a batter. Then heat the remaining milk in a small saucepan with the lemon rind and vanilla flavor and when it’s starting to boil, remove the milk from the stove. Then pour the hot milk in the batter, stirring slowly until it thickens.
Leave it to cool, then place in the fridge until cold.
After 2 hours resting, take the dough from the fridge, roll it out with a rolling pin on a pastry board until you obtain a pastry sheet of about half a centimeter of height, then cut with a glass to obtain some round discs.
Put one disc on an oval cake mold, fill it with the custard using a pocket bag, then cover on the top with another disc. Seal the ends well by pressing with the fingers on the edges (to prevent the filling from escaping during cooking) and form a sort of small dome.
Before baking, we recommend to brush them on the top with the egg yolk, then bake for about 15 minutes in the oven at 220/250 °C until golden.
Leave to cool in the mold for few minutes and serve. Pasticciotto should be tasted hot!