Pasta Ciotti


These little custard-filled tarts can be used on a wedding cookie cake, but should be made no earlier than the day before assembling the cake, since they do not store or freeze well. The tarts can be made any size from three inches (as here) to one inch. I think the miniatures look nicer on a wedding cookie cake. Place them at the top of the cake, so they won’t be crushed by the heavier cookies.


  • 2 cups King Arthur unbleached all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup solid vegetable shortening
  • 1/4 cup milk
  • 3/4 teaspoon vanilla
  • 1 large egg, well beaten
  • 3 tablespoons cornstarch
  • 2/3 cup sugar
  • 1 1/2 cups milk
  • 1 1/2 tablespoons unsalted butter
  • 1 large egg yolk, slightly beaten
  • 1 teaspoon almond extract
  • 1 egg beaten with 2 tablespoons milk, for the egg wash


  1. Sift together the flour, sugar, baking powder, and salt into a large bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal. Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough. Wrap the dough in plastic wrap and set aside.
  2. In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps. Gradually whisk in the milk. Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened. Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
  3. Divide the dough in half. On a lightly floured surface, roll one piece into an 11-inch circle, about1/4 inch thick. Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 by 1 1/4-inch tart pans. Reroll the scraps and cut out additional circles. You should have 12 tart shells.
  4. Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
  5. Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
  6. With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
  7. Preheat the oven to 425º F. Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
  8. Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
  9. All the cookie recipes can be found HERE: 

This recipe was featured on Season 25 - Episode 2503.

Print This Recipe


marian colangelo

Do you have recipes for chocolate filling or ricotta filling for pasta ciotti. Thank you.

Amelia Howard

Would make this as a full pie (to cut in slices) vs. mini tarts…any changes to recipe or comments? Thank you


They sell these in the Italian bakery near me and call them bastachuts. I’m not sure of the spelling. They use some orange zest in the filling and is also very good.

Marian Colangelo

Do you have recipes for chocolate filling or ricotta filling for pasta ciotti. Thank you. I lost the recipes you sent me last year. Thank you.


Love your cooking programming…..i watch all of the time…thank you!…ciao!

Mary Jane Simone

I would also like to know what to add to the filling to make it chocolate? Isn’t the filling in the Pasta Ciotti that you get in the bakery, made with marcepone cheese ?

Leave a comment

Your comment will be revised by the site if needed.