Pasticciotto

Ingredients

• Egg yolks - 4
• Lemon zest - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Milk - 1 cup
• Eggs - 2
• Butter - 1/2 cup, chilled and diced
• Sugar - 1 cup
• All - purpose flour - 2 cups

Instructions

1. In a large bowl, combine the flour and half of the sugar.
2. Add the butter and eggs to the flour mixture and knead until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
3. In a saucepan, combine the milk, remaining sugar, vanilla extract, and lemon zest. Bring to a simmer.
4. In a separate bowl, whisk the egg yolks. Gradually add the hot milk mixture to the egg yolks, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard.
6. Preheat the oven to 350°F (175°C).
7. Roll out the dough and cut into circles. Place half of the circles into the bottoms of a muffin tin.
8. Fill each with custard, then top with the remaining dough circles. Press the edges to seal.
9. Bake for 20 minutes, or until golden. Let cool before serving.