It’s important for the cream to be almost boiling in the saucepan (like, bubbles forming and popping, but not quite a rolling boil) or it won’t thicken correctly. Just remember to temper your yolks before pouring them back into the saucepan, and all will be well. Go forth in confidence, and everything will be just fine. Now, don’t be afraid of making crema pasticcera and the whole business with the egg yolks and the tempering.
Finished pasticcini can keep for 2 hours after that the pastry shell starts to get soggy. Then, you can do the final assembly whenever you’re ready for a pasticcino. You can also make the pastry the day before you can keep the dough wrapped tightly in the fridge, or you can keep the baked shells in an airtight container on the counter. I recommend making the pastry cream ( crema pasticcera, in Italian) a day ahead, simply because it needs to chill in the fridge for at least 3 hours to set completely. Third (and this is probably the only real reason), the addition of lemon zest to the pastry cream is uniquely Italian. Second (and heavily related to the first point), my Italian boyfriend asked me to recreate his favourite childhood pastry. Why Italian fruit tarts and not French or just regular fruit tarts? What makes these specifically Italian? First, I modelled these after the little pasticcini con crema you would find in an Italian pasticceria. You know when you’re standing in a bakery and you see those pretty little fruit tarts? The ones filled with pastry cream? And then you can’t decide whether to get the one with strawberries or blueberries and end up getting both and then eating them? Yeah same, me too.įrom the almost cookie-like pastry shell, to the luscious pastry cream, to the juicy berries on the top, these little tarts are perfection!
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