Pistachio Pasticiotto

Preparation

For the shortcrust pastry:

1. On a work surface, form a well with the flour and add the cold butter cut into pieces, the egg, sugar, and vanilla extract.
2. Work the dough with your hands to incorporate the ingredients and melt the butter, achieving a smooth mixture. Be careful not to overwork the dough.
3. Form a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

For the pistachio cream:

1. In a saucepan, whisk the egg yolks with sugar until light and frothy. Add the sifted flour and mix well.
2. Meanwhile, bring the milk to a boil with the vanilla pod, then remove from heat when it starts boiling. Let it cool down.
3. Gradually add the milk to the egg mixture, mixing well, and return to the heat. Cook, stirring continuously, until thickened.
4. Once thickened, remove from heat, add the Babbi Pistachio Cream, and mix well. Let it cool completely.

For assembling the dessert:

1. Roll out the shortcrust pastry to a thickness of about 1/2 cm.
2. Use a cookie cutter to cut out circles of dough to line oval pasticiotto molds, previously buttered, making sure the dough sticks well. Remove excess dough so it fits perfectly.
3. Fill each mold with the pistachio cream and top with crushed pistachios.
4. Cover each pasticiotto with another disc of dough, pressing well along the edges to seal. Remove excess dough. Brush the tops with the egg yolk.
5. Bake in a preheated oven at 180°C for 20-25 minutes.
6. Remove from the molds and serve warm with a light dusting of powdered sugar (optional).