Preparation
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 .
Ingredients
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
