Pasticiotti

In a large bowl, whisk together the flour, baking powder, salt, and 1 cup of granulated sugar. (5 minutes)

Cut in the cold, cubed margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Make a well in the center and add the eggs, 1/2 cup milk, and 2 teaspoons of vanilla extract. Stir until the dough comes together. (5 minutes)

Turn the dough out onto a lightly floured surface and knead gently for about 5 turns, just until it forms a cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. (35 minutes)

While the dough chills, prepare the vanilla cream filling. In a double boiler or a heatproof bowl set over a simmering pot of water (ensure the bowl doesn't touch the water), whisk together the cornstarch and 3/4 cup granulated sugar. (2 minutes)

Gradually whisk in 3 of the egg yolks and the quart of room temperature milk. (3 minutes)

Heat, stirring constantly, until the mixture thickens and bubbles. This will take approximately 10-15 minutes. Be patient and stir continuously to prevent scorching. (15 minutes)

Remove from the heat and stir in the butter and 1 teaspoon of vanilla extract until the butter is melted and the filling is smooth. Set aside to cool slightly. (5 minutes)

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or tart pans. (5 minutes)

Roll out the chilled dough to about 1/4 inch thickness on a lightly floured surface. (5 minutes)

Cut out 20 circles using a 3-inch cookie cutter or drinking glass. Line the prepared muffin cups with the dough circles. (10 minutes)

Fill each pastry shell halfway with the vanilla cream filling. (5 minutes)

Re-roll the remaining dough and cut out circles for the lids. Place the lids over the filled pastry shells and seal the edges by pressing with the tines of a fork. (10 minutes)

In a small bowl, whisk the remaining egg yolk with a fork to create an egg wash. Brush the tops of the pastry cups with the egg wash for a golden finish. (5 minutes)

Bake in the preheated oven for 25-30 minutes, or until golden brown. (30 minutes)

Let cool in the tins for a few minutes before carefully loosening the edges to remove. Dust with confectioners' sugar before serving. (10 minutes)