Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 16
Creamy caramelized topped Portuguese cheesecake tart that pairs perfectly with a nice cup of espresso.
  • 2 cups (250g) all purpose flour
  • ½ teaspoon (5g) salt
  • 1 tablespoon (15g) butter, melted
  • warm water
Cheesecake filling
  • 1 cup (250g) riccotta, or dry cottage cheese
  • 1 cup (250g) cream goat cheese
  • 1 ¾ cup (350g) sugar
  • 4 egg yolks
  • ½ cup (60g) all purpose flour
  • ½ teaspoon cinnamon
  1. Place the flour and salt in a medium sized bowl, whisking to evenly distribute the salt. Make a well in the middle and pour the melted butter into it. Mix well by hand with a wooden spoon. As you beat the mixture, slowly add in warm water bit by bit until the dough pulls together and a firm ball forms. Cover and place in the refrigerator for at least 1 hour or leave overnight.
Cheesecake filling
  1. Pre-heat the oven to 350F (180C).
  2. In a bowl beat together cheese and sugar with an electric mixer. Add in yolks, flour and cinnamon.
  3. Remove pastry dough from the refrigerator and roll out on a lightly floured surface until it's about ⅛th inch thick. Cut out round shapes using a glass or cookie cutter and place in a oiled or buttered muffin tin as the crust to the tarts. Fill with the cheese mixture.
  4. Bake in the oven about 15 – 20 minutes or until the tops are a beautiful honey brown color. Serve warm.
Adapted from Eat Portugal.
Recipe by Honest Cooking at https://honestcooking.com/queijadas-portuguese-cheesecake-tarts/