Tarte de Queijo

A thin, crispy crust hiding a dense and melting fresh cheese heart. The surface is beautifully browned, exhaling aromas of cinnamon and baked milk.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 853
• Protein: 26 g
• Carbs: 73 g
• Fat: 49 g

Ingredients

• 0.7 piece Shortcrust pastry ( rolled out )
• 333.3 g Fresh cheese ( drained )
• 166.7 g White sugar
• 2.7 piece Egg ( whole )
• 33.3 g Minimum butter sweet ( melted )
• 33.3 g Wheat flour ( sifted )
• 0.7 tsp Cinnamon powder
• 166.7 g Requeijão cheese ( mashed with a fork )

Instructions

1. Preparing the mixture

   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. Binding and flavoring

   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. Molding and baking

   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.

Chef's tips

• 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.

Storage

Can be kept for 3 days in the refrigerator in an airtight container.