Tarte de Queijo
Ingredients
- 0.7 pcShortcrust pastry (rolled out)
- 333.3 gFresh cheese (drained)
- 166.7 gWhite sugar
- 2.7 pcEgg (whole)
- 33.3 gUnsalted butter (melted)
- 33.3 gWheat flour (sifted)
- 0.7 tspCinnamon powder
- 166.7 gRequeijão cheese (mashed with a fork)
Method
A thin, crispy crust hiding a dense and melting fresh cheese heart. The surface is beautifully browned, exhaling aromas of cinnamon and baked milk.
- 1
In a mixing bowl, smooth the cream cheese and requeijão with a spatula. Add the white sugar and work the mixture until smooth. Incorporate the eggs one by one, whisking gently to avoid incorporating too much air.
- 2
Melt the butter over low heat. Pour it over the cheese mixture along with the flour and cinnamon. Mix until you get a smooth cream that coats the spoon.
- 3
Line a mold with the shortcrust pastry. Pour the mixture into the center. Bake at 180°C. The tart is ready when the edges are set and the top has characteristic brown spots.
Frequently asked questions
How do you get this dish right?
- Do not over-whisk the filling to prevent the tart from rising like a souffle and then collapsing.
- Let the tart cool completely before removing from the mold, it needs to 'set' to achieve its final texture.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in an airtight container.
