This is my second to last recipe that I’ll be making for this project and cookbook, and it’s so bittersweet. It’s been quite the journey over the past two years! However, I’m excited for my book to be complete in the hands of my family and friends. I’m also looking forward to continue expanding my cooking and baking skills! It definitely won’t stop here.
This is the third type of filling for queijadas included in this project, and this one is from Tia Gorette. It’s a gooey, caramel filling that’s so good, but as with any good caramel, requires patience. For the crust, use the dough recipe for queijadas, included in the archives.
Yields: 4 dozen tartlets
1/2 gallon whole milk
2 1/2 cups sugar
1 1/2 tablespoons cornstarch
3 egg yolks
Note: For the crust, use the queijada dough recipe, found in the archives
1) Preheat oven to 350°. In a large pot, bring milk and sugar to a boil. Lower heat to medium and allow to simmer for 1 hour 15 min, stirring frequently. Although the heat is lowered to medium, the caramel will begin to bubble over at the beginning. When this happens, remove the pot from the stove, stir, and set it back on. Eventually, the caramel will recede and simmer nicely. Towards the end, it will begin to deepen in color and thicken. Stir constantly, remove from stove, and allow to cool.
2) When the caramel is nearly cooled, add cornstarch and eggs. Place back on the stove over low heat, until it begins to boil slightly. Immediately remove from heat and stir.
3) Add filling to the tart molds, lined with the queijada dough (recipe found in archives). Bake for 25 minutes or until crust is golden brown.