Milk Tarts {Queijadas de Leite Portuguesas}

Do you have an excess of milk just staring at you, waiting to be used up? Because how many glasses of milk can one drink if they’re not a growing child. Well today I’m digging into my traditional Portuguese roots and sharing a very typical cultural dessert with you. One that is a great use of a lot of milk. And ironically a dessert I’m quite certain I never even tried, until I made them.

With a few simple ingredients, we’re creating a creamy and decadent little dessert, the “queijadas’ more simply, Milk Tarts. You can make this into a larger size if you prefer a regular tart, but minis are always so much easier to enjoy, don’t you think? Plus, making these milk tart “queijadas” are actually quicker and foolproof when done in individual servings, rather than a single custard tart. And it’s of course more enjoyable to pass around and savor with loved ones when sweets are minis that practically melt in your mouth!!

The little amount of flour in this recipe, separates from the custard-like filling creating a thin crust on the bottom, while the filling then bakes upward and the sugar begins to crisp to create the crust. Cinnamon sugar sprinkled atop when warm makes it even delightfully crispier. 

This milk custard filling is creamy and light, very similar to crème brûlée, but unlike the spoonable texture of crème brûlée , “queijadas” bake a bit stiffer. Hence why you’re able to hold them in your hand and don’t necessarily require a spoon to enjoy them. 

These certainly need to bake well, to the point that the edges are dark golden brown. If they look too dark, that’s okay, the “crust” needs to form and the custard bake completely, or else you won’t be able to get them out of your cupcake pan without breaking, and thus ruining your perfectly baked milk tarts, and we certainly don’t want that!

Prefer a citrusy tang, add in some lemon juice of orange peel when you’re melting the butter. Or a splash of whisky or brandy. And certainly feel free to use all purpose flour. I used whole wheat just to make this recipe a tad healthier with the amount of sugar and milk that it contains. 

Of course me being the rebel to tradition, even I couldn’t make my version of “queijadas” exactly as the traditional recipe calls for… the whole wheat flour, pure organic cane sugar instead of regular ole white, a sprinkling of cinnamon and nutmeg into the batter and I almost added in said orange peel and splash of whisky. Yes, traditional “queijada” bakers would certainly raise their eyebrows at me, but at first bite my father exclaimed, “wow, these are really good!!” … without even realizing the simple, dare I say healthier, swaps I made!

Speaking of milk, there’s a reason these are called milk tarts, because there’s almost 4 cups of milk in this recipe. Without it, well then it wouldn’t be considered a “queijada” would it??

And this is not the recipe to swap for a nut milk or even skim milk, unfortunately. Full fat milk is best. The real stuff. The kind of full fledged cow milk whichever Portuguese ancestor invented this recipe used. 

There are those who enjoy these warm, or at room temperature, the way they’re eaten. The purist, the traditionalist. I am NOT one of those. I’m the few Portuguese people who don’t like rice pudding, aletria or warm leite creme. It’s the hot milk, its taste and its texture that I cannot fandom.

And I would be a fraud if I didn’t tell you, that when I first tasted these “queijadas” when they were slightly warm at room temperature, I really didn’t think I would be able to stomach it down. In my head I immediately thought, “well, this recipe is totally scrapped from sharing on the blog because I’m not sure I like it enough to write my praises for it”…..but then I surprised myself. Well, I actually just placed them in the refrigerator to chill completely. The only way this dessert can be kept safely and fresh without spoiling on you the next day.

Well, my whole perception changed. The milk custard filling firmed up, and yet the sugared top and edges remained ever so delicately crisp. I was convinced they would become soggy once refrigerated. But I was wrong. In my opinion, but it is merely mine, as you have your own tastebuds to attest to, these milk tart “queijadas” taste sooo much better the next day. After they’ve fully settled and chilled out. But that’s merely my opinion.

If you want to go ahead and fill your tummy with however many warm or room temperature “queijadas” as does my father and most traditional Portuguese sweet-tooths, go right ahead!

There’s a reason traditionally, these milk tarts “queijadas” are served up during the Christmas season and other big family gathering holidays. They’re simple and quick to make with only a few, inexpensive ingredients most households already have on hand, but more so, because they can be made the day before and taste perfectly delicious and fresh!

Since I loved and enjoyed eating these milk tarts “queijadas” best when they were chilled, it’s why I find them to a be great crowd pleaser for any limited or social distancing gatherings you’ll be having these approaching warmer days and summer season. And even if you may not be reveling and celebrating Memorial Day weekend, and the unofficial start of summer as you often would at the beach or lake with your family and friends, you can still make simple treats that will surely make the weekend, and season feel just as chill and wonderful!

We gotta make the best of the situation right?? So let’s treat our homes like that best darn staycations ever, and that starts with lots of easy, simple but oh so delicious food!!!

Milk Tarts {Traditional Portuguese Quiejadas}

Makes 24 to 30 mini tarts

Ingredients 

2 cups – Pure Cane Sugar {or granulated}

1 cup – Whole Wheat Flour {or All Purpose}

4 large – Eggs {lightly beaten}

½ cup – Unsalted Butter {melted and cooled to room temperature}

3 ¾ cups – Whole milk

1/2 teaspoon – Ground Cinnamon 

1/4 teaspoon – Ground Nutmeg 

Cinnamon Sugar Topping

1 tablespoon – Ground Cinnamon

Pinch of Ground Nutmeg

2 tablespoons – Pure Cane Sugar

Recipe 

1. Preheat oven to 400*F and butter two cupcake tins. 
2. In a large bowl, whisk the 2 cups of sugar, flour, 1/2 teaspoon of cinnamon and nutmeg together. 
3. Whisk in beaten eggs, mixing well. While whisking the mixture, gently add in melted butter, and then stir in the milk.
4. Slowly pour the filling into the buttered cupcake tins, filling each a bit more than ¾ full. In the meantime, in a small bowl combine the sugar and spices for your cinnamon sugar topping. 
5. Bake until the sides and tops are dark golden brown {about 30 to 35 minutes}. 
6. Remove the pans from the oven and place onto a cooling rack. While still hot, run a sharp knife around the sides and use a thin flat decorating spatula to carefully remove each tart. Sprinkle generously with your cinnamon sugar topping. Cool to room temperature. 
   1. Note :: These need to removed from the pan while still hot, if not the sugar will harden and the custard will set into the pan, making it harder to remove each without breaking. 
7. Serve these the same day at room temperature or store in the refrigerator to enjoy chilled. Can be made 1 day ahead and served at room temperature/chilled depending on your preferences.
   1. Will stay fresh, refrigerated, up to 2 days. 

Note :: Place your Milk Tarts “Queijadas”  in cupcake liners after they baked and cooled. It makes easier to serve.