Queijada
Small sweet tarts made with fresh cheese (requeijão), eggs, sugar, and sometimes lemon. Famous versions come from Sintra.
8 ingredients
8 steps
Ingredients
- 1250g requeijão (fresh Portuguese ricotta-style cheese)
- 2150g caster sugar
- 33 whole eggs
- 450g plain flour
- 5Zest of 1 lemon
- 61/2 tsp vanilla extract
- 7Butter for greasing
- 8Optional: pinch of cinnamon
Instructions
- 1Preheat oven to 180°C (350°F). Grease small tart tins or a 12-cup muffin tray well with butter.
- 2Beat eggs with sugar until pale and slightly thickened.
- 3Add the requeijão and mix until smooth.
- 4Sift in the flour and fold in with lemon zest and vanilla.
- 5Pour batter into the prepared tins, filling about 3/4 full.
- 6Bake for 20–25 minutes until set and lightly golden on top.
- 7Cool in tins for 10 minutes, then carefully unmould.
- 8Serve at room temperature — they keep well for 2–3 days.