Queijadas de Sintra
These traditional Portuguese tarts feature a delicate, crisp crust filled with a sweet, creamy cheese mixture. They are a beloved treat from the town of Sintra, perfect for an afternoon snack or dessert.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
- Pr. portion
- 324 kcal
Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
crust
- 150 gall-purpose flour
- 75 gbutter, cold, cubed
- 30 mlwater, cold
- 0,5 tsk.salt
filling
- 200 gfresh cheese, such as ricotta or quark
- 100 ggranulated sugar
- 1 stk.egg, large
- 1 stk.egg yolk
- 10 gall-purpose flour
- 0,25 tsk.cinnamon, ground
Udstyr
round cookie cutter · muffin tin or tart molds · pastry blender (optional) · rolling pin · wire rack · mixing bowls
Fremgangsmåde
Trin for trin
- 1
Combine the flour and salt in a large bowl for the crust.
Ca. 1 min.
- 2
Add the cold, cubed butter and cut it into the flour mixture using your fingertips or a pastry blender until coarse crumbs form.
Ca. 3 min.
Kokkens note: Work quickly to keep the butter cold, which helps create a flaky crust.
- 3
Gradually add the cold water, mixing until the dough just comes together. Do not overmix.
Ca. 1 min.
- 4
Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Ca. 1 min.
- 5
Preheat your oven to 180°C (350°F).
Ca. 10 min.
- 6
While the dough chills, prepare the filling by combining the fresh cheese, granulated sugar, egg, egg yolk, flour, and cinnamon in a medium bowl.
Ca. 5 min.
Kokkens note: Ensure the cheese is well-drained if it has high moisture content.
- 7
Mix until the filling is smooth and well combined.
Ca. 1 min.
- 8
On a lightly floured surface, roll out the chilled dough thinly, about 2-3mm thick.
Ca. 3 min.
- 9
Cut out 10-12 circles using a round cookie cutter or the rim of a glass, approximately 8-10 cm in diameter.
Ca. 2 min.
- 10
Gently press each dough circle into a muffin tin or individual tart molds.
Ca. 2 min.
Kokkens note: Do not grease the molds if they are non-stick, otherwise a light greasing is beneficial.
- 11
Spoon the cheese filling into each dough-lined mold, filling them about two-thirds full.
Ca. 2 min.
- 12
Bake for 20-25 minutes, or until the crust is golden brown and the filling is set and slightly browned on top.
Ca. 20 min.
Kokkens note: The filling may puff up during baking and then settle as it cools.
- 13
Remove from the oven and let the queijadas cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
Ca. 5 min.
Pr. portion
Næringsindhold
- Kalorier
- 323,6kcal
- Protein
- 8g
- Kulhydrat
- 38,2g
- Fedt
- 15,4g
- Kostfibre
- 0,8g
- Sukker
- 16,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover queijadas in an airtight container at room temperature or in the refrigerator.
Empty if eaten cold