Crostata with Pastry Cream

Name: Crostata with Pastry Cream
Prep time: 45 min
Cook time: 25 min
Total time: 100 min
Yield: 8 slices
Cuisine: Italian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold and cubed); 1/4 cup granulated sugar; 1 large egg; 1 tbsp cold water; 2 cup whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 1 tsp vanilla extract; 1 tbsp unsalted butter

100 min 8 slices Medium

All Recipes

Crostata with Pastry Cream

A delightful Italian tart filled with rich, creamy pastry cream, perfect for any dessert table.

Prep

45 min

Cook

25 min

Total

100 min

Servings

Difficulty

Medium

Crostata with Pastry Cream is a classic Italian tart that combines a crisp, buttery crust with a rich, luscious pastry cream filling. This dessert is a staple in Italian cuisine, enjoyed for its simple yet sophisticated flavours. The combination of a flaky tart shell and smooth, creamy filling makes it a versatile dessert that can be dressed up with fresh fruits or left plain for a more traditional presentation. Its roots are deeply embedded in Italian culture, often served during family gatherings and special occasions.

Ingredients

Servings

Tart Dough

Pastry Cream

Instructions

Prepare the Tart Dough

In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and cold water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.

Pro tip: Chilling the dough makes it easier to handle and roll out.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Roll Out the Dough

On a floured surface, roll out the dough to fit a 9-inch (23 cm) tart pan. Press into the pan, trimming excess. Prick the bottom with a fork.

Pro tip: Pricking prevents the dough from puffing up during baking.

Bake the Tart Shell

Bake in the preheated oven for 20-25 minutes until golden. Allow to cool completely on a wire rack.

Pro tip: Ensure the shell is golden brown before removing it from the oven.

Make the Pastry Cream

In a saucepan, heat milk over medium heat until simmering. In a bowl, whisk sugar, cornstarch, and yolks until smooth. Gradually whisk hot milk into the yolk mixture. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Stir in vanilla and butter. Cool completely.

Pro tip: Stir constantly to prevent the cream from burning.

Assemble the Crostata

Pour cooled pastry cream into the cooled tart shell, spreading evenly. Chill until set, about 1 hour.

Pro tip: Ensure the pastry cream is completely cool before filling the tart shell.

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Tips & Tricks

<ul><li>Chill the dough for at least 30 minutes to make it easier to roll out.</li><li>Use a floured surface to prevent the dough from sticking.</li><li>Allow the pastry cream to cool completely before filling the tart shell.</li><li>Decorate with fresh fruit for added colour and flavour.</li></ul>

Serving Suggestions

Serve this Crostata with Pastry Cream as a stunning finale to your meal. It pairs beautifully with a glass of sweet dessert wine or a cup of freshly brewed espresso. To make ahead, prepare the tart shell and pastry cream separately. Assemble just before serving for the freshest taste. Store leftovers in the refrigerator for up to two days, although it's best enjoyed the day it's made.