Queijadas (Portuguese custard tarts from Sintra)

A Queijada is a muffin-like Portuguese sweet made with cheese or Requeijão (a type of fluid ricotta-like milk product). In a way, they are similar to the cheesy dessert muffins from El Salvador, called Quesadillas (no connetion to the Mexican food bearing the same name). 

Each region in Portugal has its own version but they are made first and foremost in Sintra, the capital of late Portuguese monarchy, with a milk custard instead of cheese.

Here is a view of the gates of the Pena Palace, just one of the many there up in the Sintran mountains.

This next one is a view of me from behind, walking up through the Pena Palace complex.

And this one is one of my favorites, from the palace kitchens, displaying all the copper baking trays that were at some point in use. Loved them :) 

Since Sintra was one of the places I loved the most when visiting Portugal last year (in July 2018), I decided to make something from there to commemorate the vibes. 
Main recipe source: here.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Salade de Pois Chiches (Jewish/Tunisian chickpea salad) (vegan).
Five years ago: Spinach, soy and apple smoothie (raw vegan).
Six years ago: Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw).
Seven years ago: Smoked trout spread on hot buttered toast.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).




Ingredients (makes 18-24; you will need two 12-sized muffin tins):

• 3 eggs
• 2 cups white sugar (450 g)
• 3 tablespoons butter (45 g)
• 3/4 cup all-purpose flour (96 g)
• 2 cups milk (500 ml)
• 1/2 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).

In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.

Pour into muffin tins, filling them until 3/4 full. 

Bake in preheated oven 45 minutes, until golden brown. As a note, bear in mind that it's normal for them to 'cave in' a little, meaning that their tops will sink in a bit when the baking is finished. It's part of their specific consistency and charm. You can serve them both hot and cold.

They're done, dig in! :)