1 - these were delicious but I have to refine my technique. I used muffin tins which worked pretty well, but if I'm adding these to my repertoire getting the proper little plates would be nice. The pastry lids either cracked or popped open, and I may not have put in enough pastry cream. Oh, I used my own pastry cream recipe which seemed fine but I may want to compare with this recipe.
Originated from: Molise, Italy
For the pastry dough
300 grams (about 10 1/2 ounces) white flour
120 grams (about 4 1/2 ounces) butter, room temperature, cut into small pieces
100 grams (about 3 1/2 ounces) sugar
3 egg yolks
a tablespoon of milk
For the stuffing
5 cups milk, warm
half a lemon
4 egg yolks
70 grams (about 2 1/3 ounces) caster sugar
60 grams (about 2 ounces) white flour
20 grams (about 2/3 of an ounce) butter
Sour black [amareno] cherries in syrup
For topping
icing sugar
- Make the pastry dough by first cutting the flour with butter, employing your fingertips to make it into a grainy paste, then add the rest of the ingredients, kneading the dough until it is malleable, adding a touch more milk if too firm.
- Form the dough into a ball. Wrap in plastic wrap and let it rest in the fridge for 30 minutes.
To make the filling
- Meanwhile beat the egg yolks with the sugar, add the flour, then the milk.
- Using a double boiler, heat up the mixture, let it thicken and cook until it has the consistency of a cream.
- Turn off heat and let it cool.
- To make the pastries
- Take the dough and roll it out using a rolling pin.
- Line the greased molds with the pastry dough.
- Fill the lined molds with cream, then with some sour black cherries in syrup.
- Cover the molds with rolled out pastry dough, sealing the edges with your fingertips and prick the surface with a toothpick.
- Arrange the molds on a baking sheet and bake at 190 C. degrees oven for about 25 minutes.
- Remove and cool.
- Before serving sprinkle with icing sugar.
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