Portuguese Cheese Tarts (Queijadas)

Portuguese Cheese Tarts (Queijadas)

Custardy cheese tarts with a lightly caramelized top and a tangy, dense filling.

Total 1 hr 15 min Makes 12 tarts Calories 165/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These small tarts bake without a crust, relying on fresh cheese, eggs, and sugar to form a dense, custardy center with a golden, slightly chewy top. Popular throughout Portugal as a tea-time treat, they balance sweetness with a pleasant tang from the cheese and a hint of lemon or cinnamon.

Ingredients

  • 2 cups fresh ricotta cheese, well drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, melted, for greasing

Method

  1. Preheat the oven to 350°F (175°C). Brush a 12-cup muffin pan generously with melted butter.

  2. In a large bowl, whisk the ricotta cheese until smooth and no large lumps remain.

  3. Add the eggs one at a time, whisking well after each addition.

  4. Whisk in the sugar, flour, milk, vanilla extract, lemon zest, cinnamon, and salt until the batter is smooth and no streaks of flour remain.

  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

  6. Bake until the tops are deeply golden brown and slightly puffed, and the centers are just set, 30 minutes.

  7. Remove from the oven and let the tarts cool in the pan for 10 minutes; the centers will sink slightly as they cool.

  8. Run a thin knife around the edges and lift the tarts out onto a wire rack to cool completely before serving.

Rate this recipe

★ 4.2 (1)

Portuguese Cheese Tarts (Queijadas)

These small tarts bake without a crust, relying on fresh cheese, eggs, and sugar to form a dense, custardy center with a golden, slightly chewy top. Popular throughout Portugal as a tea-time treat, they balance sweetness with a pleasant tang from the cheese and a hint of lemon or cinnamon.

1 hr 15 min 12 tarts 165 cal

Ingredients

  • 2 cups fresh ricotta cheese, well drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, melted, for greasing

Method

  1. 1

    Preheat the oven to 350°F (175°C). Brush a 12-cup muffin pan generously with melted butter.

  2. 2

    In a large bowl, whisk the ricotta cheese until smooth and no large lumps remain.

  3. 3

    Add the eggs one at a time, whisking well after each addition.

  4. 4

    Whisk in the sugar, flour, milk, vanilla extract, lemon zest, cinnamon, and salt until the batter is smooth and no streaks of flour remain.

  5. 5

    Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

  6. 6

    Bake until the tops are deeply golden brown and slightly puffed, and the centers are just set, 30 minutes.

  7. 7

    Remove from the oven and let the tarts cool in the pan for 10 minutes; the centers will sink slightly as they cool.

  8. 8

    Run a thin knife around the edges and lift the tarts out onto a wire rack to cool completely before serving.