Queijadas de Sintra
Delicate Portuguese custard tarts filled with creamy cheese and eggs, kissed with cinnamon. These iconic Sintra pastries are crispy-edged and silky-centered—impressive enough for guests, simple enough for weeknights.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 package (14 oz) puff pastry sheets, thawed
- 1 cup (250g) whole milk ricotta cheese
- 2 whole large eggs
- ½ cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 400°F (200°C). While it heats, line a standard 12-cup muffin tin with parchment liners or lightly butter each cup—this prevents sticking and makes removal easier.
- 2
In a medium mixing bowl, combine 1 cup (250g) of whole milk ricotta cheese with 0.5 cup (100g) of granulated sugar. Stir gently with a rubber spatula until the sugar dissolves and the mixture becomes creamy—you want it smooth but not overmixed, as overworking can make it grainy.
- 3
Crack 2 large eggs into the ricotta mixture and add 0.5 teaspoon of vanilla extract. Whisk together with a fork until fully combined and pale—about 10-15 seconds of brisk mixing. The eggs will lighten the filling and give it body.
- 4
Sprinkle 1 teaspoon of ground cinnamon and 0.25 teaspoon of fine sea salt over the filling. Fold gently with a spatula 3-4 times until evenly distributed—do not overmix. Set aside.
- 5
On a lightly floured work surface, unroll one thawed puff pastry sheet. Using a 3-inch round cookie cutter or the rim of a drinking glass, cut out 12 circles. You may need to gather scraps and re-roll to get enough—handle gently to preserve the pastry's flakiness.
- 6
Gently press each pastry circle into the prepared muffin cups, letting the edges come slightly above the rim. This creates a shallow tart shell that will bake up crispy and allow room for the filling to puff.
- 7
Spoon the ricotta filling evenly into each pastry shell, filling each about three-quarters full—about 2 tablespoons per tart. Do not overfill, or the custard will overflow as it bakes and create a mess on the oven floor.
- 8
Place the muffin tin in the preheated 400°F oven on the middle rack. Bake for 18-22 minutes, until the pastry edges are deep golden brown and the filling appears set but still slightly jiggly in the very center—it will continue to set as it cools. The tops should not be pale; they should have a rich, caramelized hue.
- 9
Remove from the oven and let the queijadas cool in the tin for 5 minutes—this firms them up enough to handle. Gently lift each tart from its cup using a small offset spatula or butter knife, supporting the pastry base as you lift.
- 10
Transfer the warm queijadas to a serving plate. While still slightly warm, dust generously with 2 tablespoons of powdered sugar using a fine-mesh sieve—the warmth helps the sugar adhere. Serve warm or at room temperature.
Tools you’ll need
- standard 12-cup muffin tin
- parchment liners or pastry brush
- medium mixing bowl
- rubber spatula
- fork
- 3-inch round cookie cutter or drinking glass
- lightly floured work surface
- small offset spatula or butter knife
- fine-mesh sieve
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