Happy Saturday All!
This past week, my goal was to make a variety of “queijadas,” but I realized that was a little too ambitious. Queijadas are traditionally a type of custard tartlet, but come in a variety of flavors and shapes. Some don’t necessarily contain a custard filling or crust, like the one I made this week, which makes it a little easier to make and less time consuming. I’ll definitely be making more down the line (coconut is my favorite and the lemon custard is the most popular!), but this week’s is an orange “queijdada,” and it’s really easy to make. It’s spongy, light, and contains a big burst of orange flavor! I hope you enjoy and have a wonderful weekend!
Yields: 12 tartlets
1 cup granulated sugar
zest and juice from 2 oranges
1 tablespoon unsalted butter, melted
1/2 tablespoon corn starch
1 teaspoon baking powder
1/2 teaspoon salt
1) Preheat oven to 350°. In a medium-sized bowl, beat or whisk together sugar, orange zest, squeezed orange juice, butter, corn starch, baking powder, and salt. Separately, beat eggs and add to bowl. Beat all ingredients together really well, ensuring there are no clumps.
2) Pour mixture into well-greased muffin tins and bake for 45 minutes or until slightly crispy and golden around the edges. When baked, remove from tins, roll in sugar, and place in a paper or foil cup.