QUEIJADAS DE EVORA -SWEET ORANGE CHEESE TART
Sweet Portuguese Orange Cheese Tart - Posted for ZWT 5. I found this recipe and modified it my tastes.
Provided by Jamilahs_Kitchen
Categories Dessert
Time 40m
Yield 1 Large Tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- PASTRY:
- Preheat the oven to 400°.
- Sift the flour, 2 tablespoons sugar and 1/8 teaspoon salt into a large, chilled mixing bowl, and add the chilled butter
- With your fingertips rub the flour and fat together until they look like flakes of coarse meal. (Or use the food processor).
- Add the lightly beaten egg and toss together until the dough can be gathered into a compact ball. Wrap in wax paper and chill the dough for at least an hour before using.
- On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. Press into nonstick greased Large Pie Tart Dish.
- FILLING:
- Reduce the oven heat to 350°. With an electric mixer or food processor, beat the cream cheese, pot cheese and sugar together until light and fluffy. Then beat in the egg yolks,orange juice,zest, cinnamon and ½ teaspoon salt.
- Spoon the cheese mixture into the tart
- Bake in the middle of the oven for 20 minutes, or until the filling is set and a cake tester inserted in the center comes out clean. Cool the tart to room temperature, then carefully slip out of the tin and serve.
Nutrition Facts : Calories 309.7, Fat 14.3, SaturatedFat 8.4, Cholesterol 109.5, Sodium 288, Carbohydrate 38.5, Fiber 0.8, Sugar 22.7, Protein 7.5
QUEIJADAS DE SINTRA (PORTUGUESE CHEESE TARTS WITH CINNAMON)
Portuguese towns and cities alike are incredibly proud of their traditional sweets and pastries. Sintra, a beautiful hill town not far outside of Lisbon, is understandably proud of this recipe. It is believed that this recipe dates from the 14th Century! The actual recipe is, understandably, a close-guarded ages old secret, but this is a close approximation that I found on the internet. I visited Sintra a few years ago and was amazed at how wonderful these tarts tasted! These keep longer than most pastries if stored in an airtight container. (I'm not too sure of the yield - what I have provided is an approximation).
Provided by Shannon Cooks
Categories Tarts
Time 4h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry: Combine the flour and salt in a large bowl.
- With a pastry blender, cut in the shortening until the texture of fine meal.
- Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
- Shape into a ball, wrap in wax paper, and refrigerate several hours.
- Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
- Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
- Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
- Add the egg yolks, one at a time, beating well after each addition.
- Add the flour and pulse the motor on once or twice to blend.
- Transfer the mixture to a small bowl; cover and chill several hours.
- When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
- Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
- Cut into rounds with a 3 1/2 inch cutter.
- Also re-roll and cut the scraps.
- Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
- Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
- Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
- Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
- Serve at room temperature.
QUEIJADAS
Super easy to make, and these won't last long. Try substituting almond or lemon extract for the vanilla. Or top them with flaked coconut or fresh fruit before baking!
Provided by Scotty Carreiro
Categories World Cuisine Recipes European Portuguese
Time 55m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
- Pour into muffin tins, filling 3/4 full. Bake in preheated oven 45 minutes, until golden brown. Serve hot or cold.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 27.5 g, Cholesterol 38.3 mg, Fat 3.3 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 36.5 mg, Sugar 23.6 g
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