Ingredientes para Queijadas De Sintra Portuguese Cheese Tarts With Cinnamon
- 2 1/2 cups plus 2 tablespoons All Purpose Flour
- 1/2 teaspoon Salt
- 1 cup chilled, cubed Vegetable Shortening
- 1/2 cup Ice Water (plus more if needed)
- 8 ounces drained Fresh Mozzarella Cheese
- 1/2 cup softened Unsalted Butter
- 1/2 cup Sugar
- 1 teaspoon Ground Cinnamon
- 4 large Egg Yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Queijadas De Sintra Portuguese Cheese Tarts With Cinnamon? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Queijadas De Sintra Portuguese Cheese Tarts With Cinnamon
- **Make the Pastry:** Whisk together 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl. Cut in 1 cup chilled, cubed shortening using a pastry blender until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, a tablespoon at a time, mixing lightly with a fork until the dough just comes together. Add more ice water if needed.
- Form the dough into a ball, wrap it in wax paper, and refrigerate for at least 3 hours (or preferably overnight).
- **Prepare the Filling:** In a food processor, combine 8 ounces drained mozzarella, 1/2 cup softened butter, 1/2 cup sugar, and 1 teaspoon cinnamon. Process for 60 seconds until smooth and creamy.
- Scrape down the sides of the bowl and process for another 60 seconds. Add the egg yolks one at a time, blending well after each addition.
- Add 2 tablespoons of flour and pulse a couple of times to combine. Transfer the filling to a small bowl, cover, and chill for at least 3 hours.
- **Assemble and Bake:** Preheat oven to 400°F (200°C). On a lightly floured surface, roll out half of the chilled pastry dough at a time, as thinly as possible, using a lightly floured rolling pin.
- Use a 3 1/2-inch round cutter to cut out circles. Re-roll scraps and cut out more circles.
- Gently press the pastry circles into 2 1/2-inch tart tins.
- Fill each tart shell about halfway with the chilled cheese filling.
- Bake for 18-20 minutes, or until the filling is puffed and golden brown.
- Let the tarts cool in the tins until they are easy to handle, then gently pry them out using a small knife.
- Serve the Queijadas de Sintra at room temperature and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
70g
Fat
14g
Carbs
9g
