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.



  • 1 cup sugar
  • 3 1/2 tablespoons margarine, melted
  • 2 eggs
  • 1 cup flour
  • 1 can 14oz condensed milk
  • 2 cups milk



IMG_5155_edited-1Beat the eggs in a large bowl.
IMG_5160_edited-1Basically, 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.
IMG_5163_edited-1Ladle the mixture into greased muffin tins. This recipe yields 18 tarts.
IMG_5168_edited-1Bake 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.

40 thoughts on “Kuejadas (Portuguese Tart)

  1. I made these and they were concave. I baked them for the time and temps specified in recipe. It seemed like an awful lot of milk to one cup of flour and sugar. Was the milk evaporated or was it sweetened condensed milk. Batter was like egg nog! What did I do wrong?

    • Hi Carol, the batter does look like egg nog. When it cools down, the kuejadas does deflate and becomes concave in shape. There is milk and also sweetened condensed milk in this recipe.

  2. I tried this kuejadas, and they are unbelievable!!! We loved them. My husband and girls wanted more, and more. Nonstop!
    I posted your blog on mine, I hope it’s okay. Thanks

  3. I have made these tarts several times since my first post and they are very good. I have also given the recipe out and it was enjoyed by others as well.
    Thanks again!

  4. Non-hydrogenated margarines (like Becel) are ok and a good substitute for butter in non-baking purposes (like on toast) because it’s vegetable oil based.

  5. Pingback: Chow Times Β» Egg Custard Tarts
  6. Wow, I saw your post on Tastespotting last night, and made your recipe last night as well! Mine didn’t come out looking as beautiful as yours do, but they are soooo delicious! They remind me of rabanada – have you tried? i have the recipe on my blog. πŸ™‚
    Thanks for the recipe! This is going in my favorites for sure!
    (and I’m currently having one for breakfast with my coffee as I type)

  7. Hi.

    When i read your recipe, just come to my maind “Pastelitos de Belen”, that are realy famous in Portugal. I just love it.
    And this remember me those a lot.

    Thank you for blog this recipe πŸ™‚

  8. Hi. I think the cheese has been omitted on this recipe because it appears to be Chinese version of the Portuguese “Queijadas” tarts.

  9. Hello! They sure look good…
    By the way it’s “Queijadas”, and they’re supposed to be made with “queijo” (cheese).

  10. 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.

  11. by using condensed milk wat u mean by 1 can? 250ml or 14 oz only? can i hav d correct measurement pls?tq ^.^

  12. 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*

  13. 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.

  14. 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 πŸ™‚

  15. 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.

    • Thanks for the sugar clarification in your post. The photo looks like it has brown sugar vs. regular sugar in it, so that may be where the confusion lies. Looks good. I will be trying this one soon!

  16. 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.

  17. hints:
    strain ur mixture or it’ll be lumpy and grease your tray so it wont stick. Looks pretty good though =)

  18. 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!

  19. 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!

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