Kuejadas (Portuguese Tart)
While I was browsing through my recipe collections this week, I found this Portuguese Tart recipe. I don’t remember if I have ever made it before. I love to collect recipes and most of the recipes just lay in my collection and never being used at all. Do you have the same feeling?
I’m wanted something sweet and I remember the ingredients of the Portuguese Tart do spell ‘SWEET’ in it. So, I decided to give it a try.
The Portuguese Tart is caramelized on the outside and has a custard like texture inside. It satisfies any sweet tooth and I’ll bet you just can’t eat one only.
Ingredients
- 1 cup sugar
- 3 1/2 tablespoons margarine, melted
- 2 eggs
- 1 cup flour
- 1 can 14oz condensed milk
- 2 cups milk
Instructions
 Beat the eggs in a large bowl. |
 Basically, you just mix all the ingredients together. This is such a simple recipe. If the mixture is lumpy, strain it to get a smooth batter. |
 Ladle the mixture into greased muffin tins. This recipe yields 18 tarts. |
 Bake in a 400F preheated oven for 15 minutes. Reduce the temperature to 325F and bake for another 20 minutes. |
I’m glad I made this and I’ll certainly make it again. It’s a sure keeper.
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Jee | May 25, 2006 | Reply
Looks absolutely yummy!
Becky | May 26, 2006 | Reply
surfed in from blogmad-
mmmmmmmm….looks yummy! definitely going to try these, thanks for sharing! : )
Maritza | May 26, 2006 | Reply
Wow! What a great simple recipe! How about adding a dash of cinnamon or throwing in some raisins or a little orange zest, a bit of vanilla? The possibilities are endless!
sally | May 27, 2006 | Reply
A very tasty treat in the morning with a cup of coffee…
Suanne | May 27, 2006 | Reply
Maritza: You have really good ideas! I like that … sounds yummier!
Hi Sally: He he he … Ben had this for three straight mornings of breakfast!
Cindy | Jul 25, 2006 | Reply
hints:
strain ur mixture or it’ll be lumpy and grease your tray so it wont stick. Looks pretty good though =)
Suanne | Jul 25, 2006 | Reply
Hi Cindy, thanks for the hints. In fact, for the last 2 times I made this again, I did strain the batter and I always use vegetable spray on the muffin tins.
cocoa | May 1, 2007 | Reply
Hi Suanne,
I tried your recipe and thought you might interested in checking my production.
http://makanan-istimewa.blogspot.com/2007/04/portuguese-tart-splenda-version.html
Do you use brown sugar in your recipe?
Suanne | May 1, 2007 | Reply
Hi Cocoa, the recipe calls for regular (granulated) sugar. I did not use brown sugar. BTW, your tart looks great. I bet it tastes great too.
MammaViv | May 10, 2007 | Reply
Hi Suanne,
This looks delicious. Do you know if this will store well in the freezer? Thinking of making some goodies in advance before my mother-in-law arrives :)
Suanne | May 10, 2007 | Reply
Hi MammaViv, I have never try freezing these. In fact, I never freeze any cakes or desserts as my freezer has just enough room for the meat, fish and other frozen groceries. I’m sorry I cant help answer your question.
MammaViv | May 23, 2007 | Reply
Hi Suanne,
I just tried this recipe tonight. It was delicious! However, my tarts were not crispy. When you said yours were caramelized, did you mean they were crispy? My tarts were more like a sponge cake. emmmmm…… *wondering*
Suanne | May 24, 2007 | Reply
Hi MammaViv, the tart is soft with some bits of caramelization on the outer layer. The tart is not crispy. Yours should be alright.
mic_chiao8246 | Jul 15, 2007 | Reply
by using condensed milk wat u mean by 1 can? 250ml or 14 oz only? can i hav d correct measurement pls?tq ^.^
Suanne | Jul 22, 2007 | Reply
Hi Mic_Chiao, condensed milk is usually sold in can of 14oz which is equivalent to 397g or 300ml. The recipe calls for 1 whole can of 14oz of sweetened condensed milk.
Marisa (Portugal) | Sep 20, 2007 | Reply
Hello! They sure look good…
By the way it’s “Queijadas”, and they’re supposed to be made with “queijo” (cheese).
JT | Mar 2, 2008 | Reply
Hi. I think the cheese has been omitted on this recipe because it appears to be Chinese version of the Portuguese “Queijadas” tarts.