Sift the cornstarch and sugar then put in a saucepan.
Add the milk and heavy cream and whisk lightly until you obtain a smooth mixture.
Whisk in the egg, then heat on medium until custard thickens.
Mix in the butter and almond extract. Remove from heat and cover custard with plastic wrap to prevent a skin from forming while it cools.
To make pastry:
In a food processor add the flour, sugar, salt and baking powder. Pulse until all mixed.
Add the butter and Crisco then pulse until mixture looks like crumbly cornmeal.
Add egg, milk and vanilla and mix until dough starts to form a ball.
Turn out dough onto a board and lightly work dough until its smooth.
Divide dough into two flattened rounds, cover with plastic wrap and refrigerate for 1 hour.
Starting with the first piece of dough, place it onto a floured board. Roll it out to 1/4" thick.
Using a 3 inch pastry cutter or glass, cut out 12 rounds.
Place each round into the mould and press into mould to remove all air.
Add about 2 tablespoons of the custard to each of the moulds.
Cover each with a 3" round of dough.
Let chill in refrigerator for an hour or overnight.
Brush tops with egg wash, then bake at 425° for 15 -18 minutes.
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Recipe Notes
You can freeze the uncooked pastries to cook at a later time. Before cooking, let defrost and warm to just below room temperature. If you prefer chocolate, you can fill the pastries with a chocolate custard.
Friday, 01 November 2019
I am always looking to bake something new and this is a keeper. Thank you -
jhsparticus5
5
Monday, 27 May 2019
Wonderful patisserie ?⭐️ -
LCAB
5
Saturday, 06 October 2018
What a fantastic recipe beautiful tasty little custard packages of goodness. ?? -
Kul01
5
Saturday, 17 February 2018
Great recipe, easy to follow with a yummy result!.. Love the custard! -
LisCos6
5
Wednesday, 07 February 2018
Recipe came out perfect. I have made several batches over the holidays and everyone raved about the... See Full Review >>Recipe came out perfect. I have made several batches over the holidays and everyone raved about them. I used the 2 3/4 inch tart shells. -
Whoran842
5
Friday, 12 January 2018
What molds do I use? -
cschin5
5
Friday, 22 December 2017
Everyone raves about this each time I make it. -
BettyJane
5
Thursday, 14 December 2017
Great job Frank! -
rossella rago
5
Thursday, 14 December 2017
These were excellent and so close to the ones we buy at the bakery! Just FYI - when making the past... See Full Review >>These were excellent and so close to the ones we buy at the bakery! Just FYI - when making the pastry, the recipe says to add salt, but salt is not listed in the ingredients. I guessed 1/4 teaspoon and they came out fine. I used a muffin pan as the mould. -
lindagiliberti
5
Thursday, 14 December 2017
Excellent pastry cream, a definite keeper, will make again. I also used 1/4 teaspoon of salt in the ... See Full Review >>Excellent pastry cream, a definite keeper, will make again. I also used 1/4 teaspoon of salt in the dough since an amount wasn't specified for the salt like another reader suggested and it worked well. -
Starr
5
Thursday, 14 December 2017
Everyone loves this recipe! -
Geezerswife
5
Thursday, 14 December 2017
Great recipe! my attempt came out like a champ!! -
rrincon78
5
Thursday, 14 December 2017
These pasticciotti are delicious and beautiful. I can finally use my fluted moulds. Do you have a r... See Full Review >>These pasticciotti are delicious and beautiful. I can finally use my fluted moulds. Do you have a recipe for a different filling? I seem to remember having them with a cheese/ricotta filling. Thanks. Love your recipes! -
lovetocook2
3
Thursday, 08 September 2016
I think we need to cut out 24 circles for top and bottom? What do you think. -
EvelynB
3
Thursday, 08 September 2016
Loved the receipe only problem I had mad the pastry Creme the night before and re frigates it overni... See Full Review >>Loved the receipe only problem I had mad the pastry Creme the night before and re frigates it overnight this morn it was thin and and less thick then when I made it what is wrong -
newell43
5
Friday, 01 November 2019
I am always looking to bake something new and this is a keeper. Thank you -
jhsparticus5
5
Monday, 27 May 2019
Wonderful patisserie ?⭐️ -
LCAB
5
Saturday, 06 October 2018
What a fantastic recipe beautiful tasty little custard packages of goodness. ?? -
Kul01
5
Saturday, 17 February 2018
Great recipe, easy to follow with a yummy result!.. Love the custard! -
LisCos6
5
Wednesday, 07 February 2018
Recipe came out perfect. I have made several batches over the holidays and everyone raved about the... See Full Review >>Recipe came out perfect. I have made several batches over the holidays and everyone raved about them. I used the 2 3/4 inch tart shells. -
Whoran842
5
Friday, 12 January 2018
What molds do I use? -
cschin5
5
Friday, 22 December 2017
Everyone raves about this each time I make it. -
BettyJane
5
Thursday, 14 December 2017
Great job Frank! -
rossella rago
5
Thursday, 14 December 2017
These were excellent and so close to the ones we buy at the bakery! Just FYI - when making the past... See Full Review >>These were excellent and so close to the ones we buy at the bakery! Just FYI - when making the pastry, the recipe says to add salt, but salt is not listed in the ingredients. I guessed 1/4 teaspoon and they came out fine. I used a muffin pan as the mould. -
lindagiliberti