Heat the milk and vanilla in a saucepan until simmering then turn off the heat.

Whisk the egg yolks and sugar together until combined then add the cornstarch. Once combined, slowly add the milk a little at a time whilst whisking until fully incorporated.

Pour the mixture back into the saucepan and place on a medium-low heat. Using a wooden spoon stir the mixture slowly until it thickens enough to cover the back of the wooden spoon. If lumps start to appear turn the heat down and use a whisk to get rid of them.

Note: if the mixture is taking too long to thicken then the heat is too low so just turn it up.

Once thickened pour the pastry cream into a bowl and place plastic wrap directly over the top to prevent a skin from forming.

Add the flour into a large bowl then add the rest of the dry ingredients (sugar, baking powder and salt), stir to combine.

Add the butter and crumb it into the flour to resemble rough breadcrumbs. Add the eggs and mix to a rough dough.

Bring the pastry out about 20-30 minutes before using so it’s easier to roll out otherwise it’ll be too cold and stiff. Grease the Pasticciotti molds or tart tins with butter and lightly dust them in flour.

When ready roll half of the pastry out on a lightly floured work surface until rough ½cm (¼ inch) thick. Cut the pastry to fit the molds or tart tins and trim the edges (see photos or video for reference).

Fill each one with pastry cream so it’s just below the top and top each one with 2 amarena cherries.

Roll out the rest of the pastry to the same thickness and cut out lids for each pasticciotto, lightly press the edges together and trim the excess pastry.

Place the pasticciotti in the fridge for at least 30 minutes or longer. When ready to bake pre-heat the oven to 180C (350F).

Bring the pastries out of the fridge. Mix the egg yolk with 1 tablespoon of milk and brush the top of each pastry.

Place them on a tray and bake for 30 minutes or until golden brown. Let them cool before serving.