Maria, from Azorean Green Bean posted her recipe for Portuguese Milk Tarts on her Facebook page a few days ago and they looked delicious so I decided to give them a try.
The first batch I made didn’t go so well…
After 30 minutes, my tarts came out undercooked. I kept them in the oven longer, but the outside began to burn. I think I may have overcrowded my oven with two muffin tins, or maybe my oven wasn’t preheated correctly.
The recipe makes 36 tarts and my second attempt came out great! The edges are crispy and the center is moist. To me, they almost have the same texture as the Portuguese custard tarts without all the work. Lesson learned…don’t try to rush.
Queijadas de Leite or Portuguese Milk Tarts
Equipment
- Stand Mixer
- Muffin Tins
Ingredients
- 4 eggs
- 3 ¾ cups sugar
- 1 ½ cups flour all-purpose
- 4 cups milk
- ½ cup butter melted
- Confectioners sugar for dusting
Instructions
- Preheat your oven at 350°F (175°C).
- Generously butter muffin tins to prevent sticking, as tarts can caramelize.
- In a large bowl, mix the eggs and sugar together. Then add the melted butter, milk, and flour, stirring until well combined.
- Pour the mixture into the muffin tins, filling each about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the outsides are crisp.
- Allow to cool, then dust with confectioners sugar before serving.
Once the tarts cooled, I sprinkled half the batch with powdered sugar and the other half with cinnamon and sugar.
Trust me when I tell you these tarts are delicious!
If you like these milk tarts, try our Orange Milk Tarts or Coconut Tarts!
For more fabulous recipes like these Portuguese milk tarts, check out Azorean Green Bean‘s website and follow Maria Lawton on Facebook.
Leave a comment below and let me know how you enjoyed this recipe.
Enjoy!
Margaret
Never heard of them being referred to as Charniqueiros. That is great that you still bake them, so easy and tasty.
When I was young & still in Portugal we called them “Charniqueiros” and today after almost 50years on this side of the pond I still bake them and as always a great success among the family(already second generational) and you right so similar to “pasteis de nata”.
Hi Manuela, mine usually get eaten with in the two days. I would suggest you refrigerate them or keep them in a cool place, cover with plastic wrap so they don’t dry out. Take them out so that they are at room temperature when they are to be eaten. Have a great Thanksgiving!
Thinking of making these and coconut tarts 2 days ahead of time for Thanksgiving. Should they be refrigerated?
Thanks Filomena! Hope you enjoy them.
They look delicious I'm going to try.
They are a favourite of mine as well. Thanks for posting your comment. Have a great day!
Margaret
I made these a few days ago from Maria's cookbook…they are fantastic! Like you, I cooked 2 trays at once, but my were burnt on the edges and sides after the minimum 40 minutes bakings as directed. The 3rd batch I cooked for 33 minutes and they were out of this world! Guess everyone's oven is different. These are now a family favorite and I will be making them for Memorial Day cookouts…
Thanks Nancy!
Oh wow! These look delicious!