Queijadas de Sintra

Tiny Portuguese cheese tarts from Sintra with a thin, crisp shell crimped into a star shape, holding a sweet, cinnamon-spiced fresh-cheese filling that bakes to a fragrant, lightly browned dome.

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).

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.

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

Where Queijadas de Sintra sits in the Portuguese flavor cloud

Ingredients

Serves 12

250 gCheese

200 gSugar

4Egg Yolk

250 g (plus for dough)Flour

1 tspCinnamon

120 mlWater

20 gButter

How it's made

8 steps · 30 min

1
10 min
Make a simple flour-and-water dough with a little fat and knead until smooth and elastic.
2
15 min
Rest the dough, then roll it paper-thin.
Watch out
Roll the dough until you can almost see through it — that paper-thinness is what crisps into the signature shatter.
3
12 min
Cut small rounds and press them into tartlet molds, crimping the edges into points.
4
8 min
Mix the fresh cheese with sugar, egg yolks, flour and cinnamon into a smooth filling.
5
6 min
Spoon the filling into each pastry shell.
6
25 min
Bake in a hot oven until the shells are crisp and the tops are speckled golden.
Watch out
Bake until the shells crisp and the tops speckle golden-brown — those freckles mean the custard has set.
7
8 min
Cool in the molds briefly, then unmold.
8
3 min
Dust with cinnamon and serve at room temperature.