For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century.
Prima della cotturaBefore placing the pastry in the oven, il pasticciotto va spennellato con albume e poi messo it should be brushed with egg white in forno finché non raggiunge la caratteristica '''doratura'''order to obtain the peculiar golden colour. Con la stessa ricetta si prepara anche la '''torta With the same recipe are prepared “torta pasticciotto” and “fruttone”, similar to pasticciotto''', mentre il '''fruttone''' ne rappresenta una variante per via della copertura a base di glassa al cioccolato e del ripieno con but covered with chocolate and filled with pasta di mandorla e marmellataand jam.
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