PORTUGUESE MILK TARTS {QUEIJADAS DE LEITE}
Portuguese Milk Tarts, Queijadas de Leite, are a sweet, creamy, traditional Portuguese dessert recipe made with simple ingredients.
Provided by Kat Jeter & Melinda Caldwell
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl combine 2 cups of sugar and flour.
- Whisk in beaten eggs, then add melted butter, continuing to whisk, and then milk.
- Pour mixture into greased muffin tin, filling them to a little more than ¾ full.
- Bake on center rack for 30 mins or until sides and top are golden.
- Remove the tarts from muffin tin while hot by running a sharp knife around the sides and lifting them out.
- Mix sugar and cinnamon together and sprinkle over the tarts as a topping.
- Serve the same day or store in cool place until ready to serve. Can be made 1 day ahead and served at room temperature.
Nutrition Facts : ServingSize 1 tart, Calories 155 kcal, Carbohydrate 23 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 60 mg, Sugar 19 g
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Nutrition Facts :
PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.
Provided by Chef John
Categories World Cuisine Recipes European Portuguese
Time 4h
Yield 12
Number Of Ingredients 14
Steps:
- Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
- Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
- Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
- Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
- Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
- Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
- Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
- Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
- Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
- Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
- Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
- Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 25.2 g, Cholesterol 125.2 mg, Fat 10.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 14.1 g
PORTUGUESE MILK TARTS (QUEIJADAS DE LEITE)
Portuguese Milk Tarts, Queijadas de Leite, are traditional Portuguese dessert made with pantry staple ingredients. These are the perfect last minute dessert to bake up before a get together. These are creamy and custardy in the middle and crispy on the outside. A must try... but be warned, they are highly addictive!
Provided by fedbysab
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Generously grease muffin tins with nonstick cooking spray (recipe will fill 18 cups of a muffin tin).
- In a large bowl beat the eggs, sugar and melted butter with a fork or whisk until smooth.
- Add in the flour and mix until smooth.
- Add in the warm milk and mix until smooth. The batter will be very thin and runny.
- Pour into the greased muffin tins filling each cup 3/4 of the way full.
- Bake 20 - 30 minutes, or until golden brown, on the middle rack of oven.
- Note: while baking the tarts will puff up and while cooling they will sink.
- Remove from oven. Sprinkle cinnamon on top of each tart (optional).
- Allow tarts to cool in pan for 5-10 minutes and then carefully remove from pan. Use a knife or cake spatula to loosen the edges of the tart from the pan to remove.
Nutrition Facts : Calories 147 kcal, Carbohydrate 27 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 35 mg, Sodium 39 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving
PORTUGUESE LEMON BAVAROIS
This is a delicious pudding-custard-like dessert from Sintra, Portugal. Fill the center with fresh fruit.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
- In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
- In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
- Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
- Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 17 g, Cholesterol 151.1 mg, Fat 20.3 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 12.2 g, Sodium 41.8 mg, Sugar 15.3 g
CREME CARAMEL (PORTUGUESE)
From Food Safari, posting for the DH - but will do as a one serve size just for him. Times are estimated but includes 30 minutes resting time.
Provided by ImPat
Categories Dessert
Time 1h30m
Yield 4 creme caramel, 4 serving(s)
Number Of Ingredients 8
Steps:
- Caramel - Place water in a heavy saucepan and add sugar, pouring into the centre of the water so it doesn't tourch the edges.
- Cook over a medium heat for ten minutes - DO NOT STIR - the caramel will slowly colour from blonde to brunette, to a dark, rich colour and then pour into ramekins.
- Custard - Whisk eggs, one at a time into sugar until mixture in slightly frothy.
- Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to the boil, remove from heat and stir into egg mixture (do not over mix).
- Pour mixture through a sieve into a jug and then pour into ramekins, being careful when pouring over the caramel that you swirl a little as your pour so the warm mixture does no crack the toffee.
- Place ramekins in an ovenproof dish and fill half way up the sides of the dishes with water and bake at 150C for 30 minutes turning the baking dish around after the first 15 minutes to cook evenly.
- Rest for 30 minutes. run a knife around the edges of the ramekins before turning out onto a dish.
Nutrition Facts : Calories 394.5, Fat 24.4, SaturatedFat 10.5, Cholesterol 670.7, Sodium 337.1, Carbohydrate 14.7, Sugar 2.7, Protein 27.4
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