Can I use store-bought pie crust?
Yes, a store-bought refrigerated pie crust works perfectly for this recipe, making it quicker and easier.
BREAKFAST
Classic Portuguese Milk Tarts (Queijadas de Leite) with Cinnamon
Indulge in these charming Portuguese milk tarts, known as Queijadas de Leite. Each bite offers a creamy, delicate custard filling, brightened with lemon zest and a whisper of cinnamon, all encased in a perfectly crisp pastry. They're an ideal treat for a sweet start to your day or a delightful finish to any meal, embodying the heart of traditional Portuguese baking.
HOW TO MAKE IT
Let's cook.
01
Unroll the pie crust and cut out 12 circles using a 3-inch round cutter. Press each circle into the cups of a standard 12-cup muffin tin, gently molding the dough to fit.
02
In a medium saucepan, whisk together the whole milk, granulated sugar, and all-purpose flour until smooth. Heat over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Do not boil.
03
Remove the saucepan from the heat. In a small bowl, whisk the 2 large egg yolks. Gradually temper the egg yolks by slowly whisking in about 1/4 cup of the warm milk mixture. Then, pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking continuously.
04
Stir in the 1 teaspoon of lemon zest and 1/2 teaspoon of ground cinnamon into the milk mixture. Pour the filling evenly into the prepared pie crusts in the muffin tin.
05
Bake the tarts in an oven preheated to 375°F (190°C) for 20-25 minutes, or until the pastry is golden brown and the filling is set and lightly golden on top. A slight jiggle in the center is normal.
06
Remove the muffin tin from the oven and let the queijadas cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely. Dust with additional ground cinnamon before serving.
About This Recipe
Indulge in these charming Portuguese milk tarts, known as Queijadas de Leite. Each bite offers a creamy, delicate custard filling, brightened with lemon zest and a whisper of cinnamon, all encased in a perfectly crisp pastry. They're an ideal treat for a sweet start to your day or a delightful finish to any meal, embodying the heart of traditional Portuguese baking.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use full-fat whole milk. Ensure the pie crust is chilled before cutting to prevent sticking and maintain shape. When tempering egg yolks, add the hot liquid very slowly to prevent scrambling.
Easy Substitutions
You can substitute orange zest for lemon zest for a different citrus note. For a gluten-free option, use a gluten-free pie crust and all-purpose gluten-free flour blend. Vanilla extract can be added for extra flavor.
Storage & Reheating
Store Portuguese Queijadas de Leite in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a microwave or oven for a warm treat.
Serving Suggestions
Serve these milk tarts with a cup of strong Portuguese coffee, a glass of chilled milk, or alongside fresh berries for a delightful breakfast. They also make an excellent light dessert after a meal.
Common Mistakes
Overbaking can lead to a dry, rubbery filling; watch for a slight jiggle in the center. Not tempering the egg yolks properly can result in scrambled eggs in your custard. Ensure the milk mixture is not boiling when adding the yolks. Overfilling the pastry shells can cause spillage during baking, so fill them about two-thirds full. Not cooling completely before dusting with cinnamon can cause the cinnamon to clump or dissolve.
Frequently Asked Questions
What if my filling doesn't thicken?
Continue to whisk over medium-low heat. It will thicken as the flour cooks and the mixture heats. Be patient and do not increase the heat too much, as this can scorch the milk.
Can I make these ahead of time?
Absolutely! Queijadas de Leite can be made a day in advance and stored as directed. They are delicious at room temperature or gently warmed.
MORE TO KNOW
Queijadas de Leite are a classic Portuguese pastry, often enjoyed for breakfast or as a snack. The key to their creamy texture is the careful cooking of the milk and sugar mixture, followed by tempering the egg yolks to prevent curdling. The lemon zest and cinnamon are traditional flavorings that perfectly complement the rich milk custard. While often made with a specific type of fresh cheese (queijo fresco), this recipe uses milk to achieve a similar, beloved custard consistency, making it more accessible for home bakers.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.