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Queijadas de Sintra: recipe illustration
Snacks & baking

Queijadas de Sintra

Small Portuguese tarts from Sintra, with a creamy filling of fresh cheese, milk and eggs, flavoured with cinnamon. They're eaten at room temperature, often with a coffee, and are a staple of the region's pastry shops.

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Ingredients

Ingredients

Parfum

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C and butter small tartlet moulds.
  2. Line the moulds with the shortcrust pastry, pressing it well into the bottom and up the sides.
  3. In a bowl, beat the fresh cheese with the sugar until you get a smooth cream.
  4. Add the eggs one by one, then the cornflour, milk, lemon zest and vanilla, and mix until the filling is smooth.
  5. Pour the filling into the pastry cases, filling them three-quarters full.
  6. Sprinkle with cinnamon and, if you like, a few flaked almonds.
  7. Bake for 20 to 25 minutes, until the top is golden and the filling has set without drying out.
  8. Let cool completely before unmoulding and serve at room temperature.

Variations and tips

Lemon version. Replace the vanilla with the juice of half a lemon for a brighter, fresher flavour.

With what you can find here. Sintra cheese is hard to find: well-drained ricotta or a thick fromage blanc gives a very similar result.

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Original Ecomely recipe.