📝 About This Recipe
Hailing from the mist-covered hills of Sintra, these iconic tarts are a crown jewel of Portuguese 'Doçaria Conventual'. They feature a uniquely thin, crisp crust that snaps to reveal a dense, aromatic center made of fresh cow's milk cheese, sugar, and a hint of cinnamon. This centuries-old recipe captures the essence of monastic baking, offering a sophisticated balance of sweet and savory notes that have enchanted travelers for generations.
🥗 Ingredients
The Crisp Outer Crust (Massa)
- 250 grams All-purpose flour (sifted)
- 30 grams Unsalted butter (melted and cooled)
- 120 ml Water (lukewarm)
- 1/4 teaspoon Salt (fine grain)
The Sweet Cheese Filling (Recheio)
- 400 grams Fresh Cow's Cheese (Queijo Fresco) (unsalted, very well-drained and pressed)
- 300 grams Granulated sugar
- 4 large Egg yolks (at room temperature)
- 50 grams All-purpose flour (sifted)
- 1 teaspoon Ground cinnamon (high quality)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
-
1
Prepare the dough by placing the flour and salt in a large bowl, making a well in the center to add the melted butter and lukewarm water.
-
2
Mix by hand or with a wooden spoon until a dough forms, then knead on a lightly floured surface for 5-7 minutes until it is smooth, elastic, and no longer sticks to your hands.
-
3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes; this relaxes the gluten for a paper-thin crust.
-
4
While the dough rests, prepare the cheese: use a fine-mesh sieve or a food processor to break down the fresh cheese into a completely smooth, lump-free paste.
-
5
In a large mixing bowl, combine the smoothed cheese with the sugar and lemon zest, whisking until the sugar has mostly dissolved into the cheese.
-
6
Add the egg yolks one by one, whisking gently after each addition until the mixture turns a pale, creamy yellow.
-
7
Fold in the 50g of sifted flour and the ground cinnamon, stirring until just combined. Do not overmix, as we want a dense, custard-like texture, not a cake.
-
8
Preheat your oven to 200°C (400°F) and lightly grease 18-20 muffin tins or traditional queijada molds with butter.
-
9
Roll out the rested dough on a floured surface as thinly as possible—ideally 1-2mm thick. You should almost be able to see the counter through it.
-
10
Using a circular cutter (about 8-10cm wide), cut out rounds of dough and press them gently into the prepared molds, allowing the edges to slightly pleat.
-
11
Fill each dough-lined mold with the cheese mixture, leaving about 2-3mm of space at the top as they will rise slightly.
-
12
Bake in the center of the oven for 25-30 minutes, or until the tops are golden brown with characteristic dark 'caramel' spots and the crust is crisp.
-
13
Remove from the oven and let them cool in the tins for 5 minutes before carefully transferring them to a wire rack to cool completely.
💡 Chef's Tips
Ensure the fresh cheese is squeezed through a cheesecloth to remove all excess moisture; otherwise, the filling will be soggy. If you cannot find Portuguese 'Queijo Fresco', a dry, unsalted Farmer's cheese or a very firm Ricotta (drained overnight) works best. The secret to the authentic texture is the thinness of the dough; use a pasta machine if you have trouble getting it paper-thin by hand. Avoid over-beating the eggs to prevent the tarts from puffing up too much and then collapsing unevenly. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days, though the crust is best on day one.
🍽️ Serving Suggestions
Serve at room temperature paired with a small cup of strong Portuguese 'Bica' (espresso). Accompany with a glass of chilled Ginjinha (sour cherry liqueur) for a truly traditional experience. Dust lightly with extra cinnamon and powdered sugar just before serving for a beautiful presentation. These make a wonderful afternoon tea treat alongside a pot of Earl Grey or Portuguese Gorreana tea. Serve as part of a dessert platter with fresh seasonal fruits like figs or grapes to balance the sweetness.