“Queijadas,” or tartlets, are very much a staple of Portuguese desserts. You can fill these crust tarts with just about anything, even beans! Yes, really, there’s a bean recipe that has sugar added, and it’s actually really good. Below is the recipe for the dough, and I’ll be including at least three types of fillings later on that can be used with this dough.
Yields: 4 dozen tartlets
5 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons salt
8 tablespoons Crisco
1 cup water, room temperature
Tip: For the tartlet molds, the best to use for queijada recipes are the egg tart molds that can be found online for purchase.
1) In a large bowl, combine flour, sugar, and salt. Add Crisco and mix together using the tips of your fingers.
2) Form a small well in the center of the flour mixture, and to there, add eggs and water and whisk together. Using your hands, begin mixing all of the ingredients together until a dough forms and becomes smooth. If the dough is too sticky, add flour and water as needed. Knead dough for a few minutes, but don’t overwork it. Cover bowl and allow dough to rest for up to 2 hours.
3) Roll dough out onto a lightly floured surface until 1/4 to 1/8 inches thick. Roll the dough onto the individual tartlet molds, and cut dough around the molds. Press dough firmly but gently against the bottom and up along the sides. Fill the dough with the desired filling. See “queijada filling” recipes for baking time and temperature.