Crostata alla Crema con Latte
The name alone evokes the Italian dolce vita. I have always been enchanted by the word Dolci on Italian dessert menus — it means not only sweets, but also gentle and soft, much like the French word “douceur”.
And yet, Italian desserts rarely receive the same reverence and recognition as their French counterparts. A pity, truly, because the variety is extraordinary — and so many of them are quietly, unpretentiously magnificent.
On our many trips to Italy, we would often stop by in the Bergamo region and have lunch there and every time, we were surprised to see the variety of desserts… which of course, we could not resist.
Unlike French pâtisserie, which can demand near-professional precision, Italian desserts are generous in spirit. They welcome you into the kitchen without ceremony. They are not overly sweet, not fussy, and many of them — particularly their beloved pies and crostate — can be enjoyed not only as a dessert, but as a beautiful afternoon indulgence with a cup of coffee or tea.
This recipe is one of my favourites. The pastry is tender and delicately crumbly, made with butter and, unlike a traditional pie dough, lifted with a leavening agent — Pangeli Lievito, an Italian baking powder with a whisper of vanilla. It is easy to find in Canada and I now use it in all my baking; it imparts a subtle je ne sais quoi that is truly worth seeking out.
The filling is a silky, barely-sweet milk cream — simple, honest, and utterly satisfying. Together, the two create something that feels both rustic and refined, the very essence of Italian baking at its best.
Difficulty Level : Easy
Preparation Time/including Baking : 1 – 1.5 hours
Portions : 6 generous portions
INGREDIENTS
For the pastry:
300 Gr. All purpose flour
120 Gr. unsalted Butter, at room temperature
120 Gr. Sugar
2 Large eggs, at room temperature
Zest of one large lemon
1 tsp baking powder (Pangeli Lievito, if available)
Pinch of fine salt
For the milk cream filling:
400 ml whole milk, at room temperature
50 g cornstarch
100 g sugar
1 Teaspoon pure Vanilla extract
PREPARATION
Begin by making the pastry. In a medium bowl, combine all the pastry ingredients and work together until the dough is smooth and homogenous.
Shape into a disc, wrap, and allow to rest for 30 minutes — this step is essential for a tender, workable crust.
While the dough rests, prepare the cream filling.
In a small saucepan, whisk together the sugar and cornstarch, then gradually add the cold milk and vanilla extract. Place over medium heat, whisking continuously, until the cream thickens to a smooth, velvety consistency.
Remove from heat and set aside — it should still be gently warm when you use it.
Preheat your oven to 170°C (340°F).
Take two-thirds of the pastry dough and roll it out between two sheets of parchment paper.
Carefully line the base and sides of a 22–24 cm springform pan.
Spoon in the warm pastry cream, spreading it evenly. Roll out the remaining dough and lay it gently over the top, pressing and pinching the edges to seal.
Bake for 40 minutes, until the crust is golden and the kitchen smells of lemon and vanilla. Allow to cool completely before unmoulding — patience here is well rewarded.
Serve at room temperature, dusted with a little icing sugar if you wish. It keeps beautifully for two to three days, though in my experience, it rarely lasts that long.
risespice.com 
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