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
I’m glad I made this and I’ll certainly make it again. It’s a sure keeper.
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Looks absolutely yummy!
surfed in from blogmad-
mmmmmmmm….looks yummy! definitely going to try these, thanks for sharing! : )
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!
A very tasty treat in the morning with a cup of coffee…
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!
strain ur mixture or it’ll be lumpy and grease your tray so it wont stick. Looks pretty good though =)
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.
I tried your recipe and thought you might interested in checking my production.
Do you use brown sugar in your recipe?
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!
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 🙂
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.
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*
Hi MammaViv, the tart is soft with some bits of caramelization on the outer layer. The tart is not crispy. Yours should be alright.
by using condensed milk wat u mean by 1 can? 250ml or 14 oz only? can i hav d correct measurement pls?tq ^.^
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.
Hello! They sure look good…
By the way it’s “Queijadas”, and they’re supposed to be made with “queijo” (cheese).
Hi. I think the cheese has been omitted on this recipe because it appears to be Chinese version of the Portuguese “Queijadas” tarts.
hey there..very nce recpe!! wanna ask ur permsson to publsh ths in our magazne.. 🙂 hope u dont mnd..
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 🙂
These looks delicious. I love anything with custard. I will give these a try!
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. 🙂
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)
Wow! Those seem pretty easy and sound tasty!
Thanks for all the wonderful step by step photos!
can butter be subsituted for the margarine?
Hi wannacheff, you can substitute margarine with butter, in most baking, so, I think this recipe should not be any exception.
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Can it be made using a mini muffin pan? I’m going to make these.
Hi Cheryl, I’m sure you can use mini muffin pan but you have to adjust the baking time as it takes lesser time to bake mini ones.
one of the ladies from my potluck club made Kuejadas.
Check out my sites: http://www.pan-asiankitchen.blogspot.com/
My tarts are in the oven right now and they are looking good! Thank you so much for the recipe.
Margarine?! It has to be on your list of poisons, I’m sure. Butter – preferably organic would be an excellent option.
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.
Dr. Oz suggested this!
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.
i am Portuguese from the Azores islands. and i absolutely love this queijadas!!!!!
Has anyone figured out the calorie, fat, carb, etc.. content? Would be great to know
Looks yummmy & I WILL try this. My muffin pan has <3 hearts <3, not round portions.
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
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.