Shopping list
200g plain flour
2 free-range organic eggs
100g soft butter
100g fine sugar
zest of 1 lemon
Today, as promised, the basic recipe for the Italian empty pasticcini trays (super easy to make) that you can fill with whatever you like. You can fill them with custard, which the Italians often use for sweets. But also a chocolate filling, butter cream amd mascarpone (or whipped cream) in combination with various fruits is often used.
How to make pasticcini cases
Put the flour in the mixer and make a well.
Break in the egg.
Add the butter and sugar too.
Finaly add the lemon zest.
Mix until a dough forms.
Form the dough into a ball.
Wrap it in cling film.
Allow the dough to rest in the fridge for 30 minutes then preheat the oven to 180°C
Roll out the dough.
Cut out circles.
Push them into the mold.
Bake the cases for 15 - 20 mins.
Allow the cases to cool in the mold briefly
Then place them on a wire rack.
In the freezer they stay fresh up to 3 months.
Tomorrow we will fill the pasticcini!