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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the pastry: Combine the flour and salt in a large bowl. | 2. With a pastry blender, cut in the shortening until the texture of fine meal. | 3. Forking briskly, drizzle just enough ice water over the mixture to make it hold together. | 4. Shape into a ball, wrap in wax paper, and refrigerate several hours. | 5. Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy. | 6. Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer. | 7. Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating. | 8. Add the egg yolks, one at a time, beating well after each addition. | 9. Add the flour and pulse the motor on once or twice to blend. | 10. Transfer the mixture to a small bowl; cover and chill several hours. | 11. When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit. | 12. Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin. | 13. Cut into rounds with a 3 1/2 inch cutter. | 14. Also re-roll and cut the scraps. | 15. Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top. | 16. Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture. | 17. Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown. | 18. Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins. | 19. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups	sifted	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
vegetable shortening	2	tablespoons		230.4	0.0	0.0	25.6
ice water	1/2 - 2/3	cup		0.0	0.0	0.0	0.0
mozzarella cheese	1/4	lb	cut	367.4103	30.866999999999997	15.3768	20.2643
butter	4	tablespoons	unsalted cut	407.256	0.0341	0.4828	46.0705
sugar	1 3/4	3/4		1410.465	352.793	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
purpose flour	1/2	cup	un-sifted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.