Preparation:
1. Bring the milk to a boil with the lemon zest.
2. In a bowl, beat the egg yolks with the sugar and vanilla extract.
3. Add the sifted cornstarch and mix well.
4. Pour the egg yolk mixture into the hot milk, stirring constantly.
5. Cook over low heat until creamy.
6. Remove from heat and let cool, covering with cling film.
7. For the shortcrust pastry, work the flour with the lard until you get a sandy mixture.
8. Add the sugar, egg yolks, and vanilla extract.
9. Knead until you get a smooth dough.
10. Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
11. Roll out the shortcrust pastry on a floured surface to a thickness of about 4 mm.
12. Line the oval ramekins with paste, leaving a protruding edge.
13. Fill each ramekin with custard, leaving a small gap at the edges.
14. Add 2 sour cherries in syrup to the center of each pasticciotto.
15. Cover with another layer of shortcrust pastry and seal the edges tightly.
16. Brush the surface with the beaten egg.
17. Bake in a preheated oven at 180°C for 25-30 minutes, until golden brown.
18. Let cool slightly before unmolding.
19. Serve warm or at room temperature
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