I recently whipped up a version of a classic Portuguese dessert. With 500 ml whole milk, 200 g sugar, eggs, and a little flour and butter, rich soft tarts capture the essence of Portuguese desserts in every bite. Read on to learn more about this tradition and its sweet charm.

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Portuguese Milk Tarts, or Queijadas de Leite, have always fascinated me with their simple yet unforgettable flavors. I first tasted these tarts in a small Portuguese bakery and ever since I’ve been obsessed with recreating that genuine taste at home.

I mix together 500 ml of whole milk, 200 g granulated sugar, 4 large eggs, 50 g all-purpose flour, and 50 g unsalted butter to bring out a delightfully creamy consistency thats both surprising and satisfying. There’s something special about transforming these basic ingredients into a milk tart that fits perfectly for a dessert party or simply a quick homemade treat.

I love how a few common items come together to create a dessert that not only captures tradition but also elevates any gathering. Whether you’re a fan of Portuguese dessert recipes or just looking for a little sweet indulgence, this recipe is for you.

Why I Like this Recipe

I like this recipe because it’s really simple to make and the ingredients are stuff I always have in my kitchen. I also love how the milk and butter blend together to make a nice creamy texture that reminds me of my childhood desserts. I really dig that it feels a bit nostalgic – it kinda takes me back to traditional recipes I grew up with, making me feel connected to my roots a bit. And finally, I enjoy that its pretty forgiving; even if i mess up a step, the tart still comes out yummy and fun to eat warm or cold.

Ingredients

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Whole milk: Adds creaminess, good protein and calcium for a smooth, rich taste.
Sugar: Sweetens the tart and gives extra energy, but overuse isnt ideal.
Eggs: They offer protein and help bind all stuff together for firm texture.
Flour: Provides structure and starchy carbs, making the tart base just right.
Butter: Brings a rich flavor and smooth texture that elevates the dessert.

Ingredient Quantities

500 ml whole milk

200 g granulated sugar

4 large eggs

50 g all-purpose flour

50 g unsalted butter

How to Make this

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1. Preheat your oven to 350°F and grease a muffin tin or small tart pans with a little butter.

2. In a small saucepan, warm up the 500 ml of whole milk and let the 50 g unsalted butter melt into it over medium heat.

3. While the milk is heating up, whisk together the 200 g granulated sugar, 4 large eggs, and 50 g all-purpose flour in a bowl until you get a smooth mix.

4. Slowly pour the warm milk mixture into the bowl with the eggs, whisking steadily so the eggs dont scramble.

5. Once everything is combined, strain the mix through a sieve if you have one to avoid lumps.

6. Carefully divide the mixture among your prepared pans, filling each about 2/3 full.

7. Place the pans in your preheated oven and bake for around 25 to 30 minutes until the tops are set and just a bit golden.

8. Test doneness by inserting a toothpick in the center; it should come out clean if they are ready.

9. Remove the tarts from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack.

10. Enjoy these sweet, creamy treats warm or cold, just how you like them.

Equipment Needed

1. Oven (you gotta preheat it to 350°F)
2. Muffin tin or small tart pans (greased with a bit of butter)
3. Small saucepan (for warming the milk and melting the butter)
4. Stove (to heat the saucepan)
5. Mixing bowl (for whisking the eggs, sugar, and flour together)
6. Whisk (to mix the ingredients until smooth)
7. Sieve (to strain out any lumps)
8. Toothpick (to check if the tarts are done)
9. Wire rack (for cooling the tarts after baking)
10. Measuring tools (cups and a scale to get the right amounts)

FAQ

Q: What makes Portuguese Milk Tarts different from other desserts?

The creamy texture from the whole milk, eggs and butter gives these tarts a unique taste that stands out from other pastry treats.

Q: Can I substitute any ingredients in this recipe?

Whole milk is really important for that creamy flavour, but if you must, a little heavy cream can be used; just know it might change the taste a bit.

Q: How long do i need to bake these tarts?

They usually need to be baked in a pre-heated 180°C (350°F) oven for about 20 to 25 minutes until they get a nice light brown top.

Q: Can I store these tarts for later?

Sure, you can store them in an airtight container in the fridge for up to 3 days, but they taste best when served fresh.

Q: Should i serve the tarts warm or cold?

Its really up to your taste, though many people like them chilled even though they are great warm too.

Portuguese Milk Tarts {Queijadas De Leite} Recipe Substitutions and Variations

For the whole milk, you can try using almond milk or even coconut milk if you’re aiming for a dairy free version. Just keep in mind the flavor might change a bit.
If you’re out of granulated sugar, light brown sugar is a good alternative, although its little molasses taste might come through.
Out of eggs? You can use 1/4 cup of unsweetened applesauce per egg as a substitute. This works well in tarts and adds moisture.
If you need an alternative to all-purpose flour, a gluten-free flour blend can work just fine in this recipe.
And for unsalted butter, you could use salted butter instead but you might wanna cut a pinch of extra salt in the rest of your recipe to balance the flavors.

Pro Tips

1. Make sure your eggs and milk are at room temperature before you start mixing; it helps them combine more evenly and keeps lumps from forming.
2. When adding the warm milk into the egg mixture, add it really slowly while whisking nonstop so you dont accidentally scramble the eggs.
3. Straining your batter through a fine sieve might feel like an extra step, but its well worth it to keep the texture super smooth.
4. Divide the batter as evenly as possible; if you have a small measuring cup or ladle handy, use it so each tart bakes evenly and you don’t end up with some overcooked and others underdone.