Where it comes from
One of Sintra's oldest sweets, documented since at least the 13th century and once used to pay rents and taxes (Visit Lisboa: Queijadas Finas de Sintra).
On the plate
The wafer-thin crust crackles around a warm, slightly chewy cheese center that is sweet and gently spiced with cinnamon. Less custardy than a nata, it has a distinctive milky, almost ricotta-like depth.
How it works
Rolling the dough ultra-thin lets it crisp fully in the oven's heat, while the fresh cheese's protein and starch from the flour set the filling into a tender, sliceable curd.
Variations
Queijadas de Évora with more egg, addition of lemon zest, larger single tart, extra cinnamon
On the Palate
Ingredients
Serves 12
How it's made
8 steps · Show ↓30 min active · 30 min waiting
How it's made
8 steps · Show ↓- 110 min
Make a simple flour-and-water dough with a little fat and knead until smooth and elastic.
- 215 min
Rest the dough, then roll it paper-thin.
- 312 min
Cut small rounds and press them into tartlet molds, crimping the edges into points.
- 48 min
Mix the fresh cheese with sugar, egg yolks, flour and cinnamon into a smooth filling.
- 56 min
Spoon the filling into each pastry shell.
- 625 min
Bake in a hot oven until the shells are crisp and the tops are speckled golden.
- 78 min
Cool in the molds briefly, then unmold.
- 83 min
Dust with cinnamon and serve at room temperature.
