Indulge in the Creamy Delight of Portuguese Queijada: A Step-by-Step Guide

Queijada, a traditional Portuguese tart, is a delightful symphony of textures and flavors. This seemingly simple dessert boasts a crispy, flaky crust cradling a smooth, custard-like filling that’s subtly sweet with a hint of cinnamon. Originating in the charming town of Sintra, Portugal, Queijada has captured hearts (and taste buds!) for centuries.

Today, we’ll embark on a journey to recreate this Portuguese classic in your very own kitchen. Don’t worry if you’re not a seasoned baker – this recipe is designed with simplicity in mind, proving that anyone can whip up a batch of these delectable tarts!

Gather Your Ingredients: A Symphony of Flavors Awaits

For this recipe, you’ll need a handful of pantry staples that come together to create magic:

For the Crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cut into cubes
• 1/4 cup (60ml) ice water

For the Filling:

• 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Tools of the Trade: Your Baking Arsenal

Before we dive in, let’s gather our trusty tools:

• 9-inch tart pan with removable bottom
• Medium saucepan
• Whisk
• Rubber spatula
• Small bowl
• Rolling pin
• Parchment paper (optional)
• Baking beans (optional)

Crafting Queijada: A Step-by-Step Journey

The Perfect Crust: Flaky and Buttery

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Don’t overwork it!
4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

The Creamy Filling: A Symphony of Sweetness

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s just simmering around the edges.
2. Whisk dry ingredients: In a separate bowl, whisk together the sugar and flour.
3. Temper the yolks: In a small bowl, whisk the egg yolks. Slowly drizzle a small amount of the hot milk into the yolks, whisking constantly to temper them. Repeat until about half of the hot milk is incorporated.
4. Combine mixtures: Pour the tempered yolk mixture into the saucepan with the remaining hot milk. Whisk constantly over medium heat until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
5. Add final touches: Remove from heat and stir in the vanilla extract, cinnamon, and salt.

Assembling Your Masterpiece: Tart Time!

1. Preheat and prepare: Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom. If desired, line the bottom with parchment paper for easy removal later.
2. Roll out the crust: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to the prepared tart pan, gently pressing it into the bottom and sides. Trim any excess dough.
3. Blind bake (optional): For a crispier crust, prick the bottom of the tart shell with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes.
4. Pour the filling: Pour the prepared filling into the cooled tart shell.

Baking to Perfection: Golden and Delicious

1. Bake: Bake for 25-30 minutes, or until the crust is golden brown and the filling is just set.
2. Cool and serve: Let the Queijada cool completely in the pan on a wire rack before serving.

Expert Tips for Queijada Perfection

“When making Queijada,” advises Chef Maria Gomes, a renowned pastry chef specializing in Portuguese cuisine, “using high-quality cinnamon is crucial. It elevates the flavor profile significantly.”

• Don’t overmix the dough: Overmixing develops gluten, resulting in a tough crust.
• Cold ingredients are key: Using cold butter and ice water ensures a flaky crust.
• Adjust sweetness: For those who prefer a less sweet tart, reduce the sugar in the filling by 2 tablespoons.

Queijada FAQs: Your Questions Answered

Q: Can I use store-bought pie crust?
A: Absolutely! Using a store-bought crust is a convenient shortcut.

Q: Can I freeze Queijada?
A: While you can freeze Queijada, it’s best enjoyed fresh. The texture of the crust can change slightly upon thawing.

A Taste of Portugal in Every Bite

And there you have it! Your very own homemade Queijada, ready to be savored. Dust with a sprinkle of powdered sugar, pair with a steaming cup of coffee or tea, and let your taste buds journey to the heart of Portugal. Happy baking!