Queijadas de Leite | Portuguese Milk Tarts

[@Blossom626]

I love these tarts! I will definitely try the recipe out so simple and great😊

[@susanstawniak1826]

TY very much for this link. You had some good tips here for me, esp. the one about checking the temperature for doneness! I’m always guessing with custard type recipes! I do however, have a question. Would it change the texture to melt the butter first, as Durvalina suggested, above? TYIA!

[@JustCookwithMichael]

In this recipe the butter is mainly there for flavor, so it shouldn’t make much of a difference. For some recipes like cookies cold butter assists with the rising of the cookie due to steaming in the oven. Cookies made with melted butter will be slightly denser and less rise. 🍻

[@durvalinapimentel6108]

I tried, a little disappointed. Too sweet and 15 minutes not enough. Almost 30 minutes and still raw in some centres. Maybe more flour

[@JustCookwithMichael]

Hi, sorry to hear you didn't like the way it turned out. You can reduce the sugar by a 1/3. They should have a texture closer to a custard than a cake. Some ovens vary in the accuracy of the temperature they keep. But if you have a meat thermometer: any custard type of dessert is done when the internal temperature reaches 170-175°F . Thanks for trying it out.

[@durvalinapimentel6108]

Update, refrigerated the tarts overnight and seemed better. I will take your advice about reducing sugar and keep in mind about each oven is different. Also, I will melt my butter next time because it seemed that it didn’t dissolve in my batter.