A delicious pasticciotto cake with oil-based shortcrust pastry and custard.
Prepare the custard and let it cool.
Prepare the shortcrust pastry by mixing all the ingredients and rolling it out to a thickness of 3.5 mm.
Place a portion of the shortcrust pastry in a cake tin, pour in the custard, and cover with the second portion of shortcrust pastry.
Bake in a preheated static oven at 150°C for 15 minutes and then for another 2 minutes with the oven off to give it a golden color.
Bimby
In the refrigerator
The shortcrust pastry can be frozen for about 1 month wrapped in cling film, then thawed and left to rest at room temperature for an hour before working with it.
Italia, Puglia
| Energy (kcal) | 288.29 |
| Carbohydrates (g) | 33.01 |
| of which Sugars (g) | 16.29 |
| Fat (g) | 14.65 |
| of which Saturates (g) | 8 |
| Protein (g) | 7.68 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.22 |
