Torta Pasticciotto

Method

1. Prepare the shortcrust pastry (pasta frolla): on a work surface, combine 250 g flour and 125 g lard (or butter). Work with your fingertips until the mixture resembles coarse sand (sablage). Add a pinch of salt and vanilla (seeds from 1/2 pod or 1 tsp extract). Add 100 g sugar and 2 egg yolks. Knead briefly to form a dough, wrap in plastic, and refrigerate for at least 1 hour (preferably overnight).
2. Make the custard (crema pasticcera): in a saucepan, heat 300 ml milk with vanilla. In a bowl, whisk 3 egg yolks with 100 g sugar. Add 40 g flour and mix until smooth. Gradually pour in the hot milk while whisking. Return to low heat and cook, stirring constantly, until thickened. Cool completely, covering with cling film to prevent a skin.
3. Preheat the oven to 200°C (400°F). Butter a 20 cm round cake tin (or line with parchment).
4. Divide the dough into two pieces: one larger (about 2/3) for the base and one smaller (1/3) for the top. On a lightly floured surface, roll out the larger piece to about 1 cm thick. Carefully transfer it to the tin, pressing it evenly into the bottom and sides. Trim excess dough.
5. Spread the cooled custard over the dough base. Distribute the amarene (sour cherries in syrup) evenly over the custard.
6. Roll out the remaining dough to the same thickness and place it on top. Seal the edges by crimping with a fork or your fingertips. Brush the surface with 2 tablespoons of milk.
7. Bake for 30–35 minutes until golden brown. Let the cake cool completely in the tin before removing. Dust with icing sugar before serving (optional).