Traditional Queijada
Indulge in the rich and timeless flavor of **Traditional Queijada**, a beloved Portuguese pastry that combines a buttery shortcrust base with a creamy, velvety custard filling. This recipe celebrates the perfect harmony of simple ingredients like **lemon zest**, **vanilla extract**, and a dash of warm **cinnamon**, creating a dessert that's delicately spiced and irresistibly fragrant. With a crisp golden crust encasing the luscious filling, these queijadas are baked to perfection in a muffin tin, making them ideal for individual servings. Whether enjoyed as a midday treat or an elegant addition to a dessert table, this easy-to-follow recipe, ready in just about an hour, brings authentic Portuguese traditions right to your kitchen. Perfect for lovers of custard-based pastries, these queijadas are sure to delight!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 125 grams Granulated sugar
- 3 large Egg yolks
- 250 milliliters Whole milk
- 1 teaspoon Lemon zest
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Cinnamon powder
Instructions
Preheat the oven to 180°C (350°F) and grease a muffin tin with butter.
In a mixing bowl, combine the all-purpose flour, unsalted butter, and a pinch of salt. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Add one egg yolk to the flour mixture and 1 tablespoon of cold water. Mix until it forms a dough. Wrap in cling film and refrigerate for 30 minutes.
Meanwhile, in a saucepan, mix the granulated sugar, remaining egg yolks, whole milk, lemon zest, cornstarch, and vanilla extract. Whisk continuously over medium heat until the mixture thickens to a custard-like consistency.
Remove the custard from the heat and let it cool slightly.
Roll out the chilled dough on a lightly floured surface to a thickness of around 3-4mm. Cut out circles to line the muffin tin, pressing gently to fit.
Divide the custard filling evenly among the pastry cases.
Mix the cinnamon powder with a little extra sugar; sprinkle this cinnamon sugar over the custard filling.
Bake for 25-30 minutes or until the custard is set and the pastry edges are golden brown.
Let the queijadas cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature, ideally with a sprinkle of additional cinnamon powder if desired.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 138.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 466 mg | 36% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
