Best 2 Queijadas De Feijao Portuguese Bean Tarts Recipes

Embark on a culinary journey to discover the delectable Portuguese bean tart, also known as "Queijadas de Feijão". Originating in the charming Azores Islands, these delightful pastries have captivated taste buds for centuries. Prepare to tantalize your palate with a harmonious blend of sweet and savory flavors, as we explore the secrets behind creating the perfect Queijadas de Feijão. From selecting the finest ingredients to mastering the art of baking, this article will provide you with expert guidance and insights to ensure your Portuguese bean tarts turn out exceptional. Let's delve into the world of these irresistible treats and uncover the magic that makes them so special.

Let's cook with our recipes!

QUEIJADAS DE FEIJAO (PORTUGUESE BEAN TARTS)

Queijadas de Feijao (Portuguese Bean Tarts) image

Posted in reply to a request. I found this in a reply to someone else's request on another board. The recipe was not very detailed, sorry. I beleive that the filling is to be baked in little puff pastry shells. Times amd yield are a guess.

Provided by Evamyth

Categories Dessert

Time 1h5m

Yield 24 tarts

Number Of Ingredients 5

Ingredients

12 eggs, separated
2 cans beans, drained and mashed
2 cups sugar
2 tablespoons margarine
water

Steps:

Combine the water and sugar to make a caramel.
Add the margarine and beans, cook for a few moments.
Let cool completely and add the 12 yolks.
Beat 2 egg whites and add to the mix.
Bake at 350 degrees for 45 minutes.
When cool, dust with confectioner's sugar.

QUEIJADAS DE SINTRA (PORTUGUESE CHEESE TARTS WITH CINNAMON)

Queijadas De Sintra (Portuguese Cheese Tarts With Cinnamon) image

Portuguese towns and cities alike are incredibly proud of their traditional sweets and pastries. Sintra, a beautiful hill town not far outside of Lisbon, is understandably proud of this recipe. It is believed that this recipe dates from the 14th Century! The actual recipe is, understandably, a close-guarded ages old secret, but this is a close approximation that I found on the internet. I visited Sintra a few years ago and was amazed at how wonderful these tarts tasted! These keep longer than most pastries if stored in an airtight container. (I'm not too sure of the yield - what I have provided is an approximation).

Provided by Shannon Cooks

Categories Tarts

Time 4h20m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

2 cups sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/2-2/3 cup ice water
1/4 lb fresh mozzarella cheese, cut into 1/2-inch cubes (at room temperature)
4 tablespoons unsalted butter, cut into pats
1 3/4 cups sugar
1 teaspoon ground cinnamon
4 large egg yolks
1/2 cup un-sifted all-purpose flour

Steps:

For the pastry: Combine the flour and salt in a large bowl.
With a pastry blender, cut in the shortening until the texture of fine meal.
Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
Shape into a ball, wrap in wax paper, and refrigerate several hours.
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.
Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
Add the egg yolks, one at a time, beating well after each addition.
Add the flour and pulse the motor on once or twice to blend.
Transfer the mixture to a small bowl; cover and chill several hours.
When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
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.
Cut into rounds with a 3 1/2 inch cutter.
Also re-roll and cut the scraps.
Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
Serve at room temperature.

Tips:

To make the perfect Queijadas de Feijão, it's important to use high-quality ingredients. Look for fresh, plump beans and use a good quality butter and cheese.
Soak the beans overnight or for at least 6 hours before cooking. This will help to soften them and make them easier to mash.
When cooking the beans, be sure to add a bay leaf and a clove of garlic to the pot. This will help to flavor the beans and give them a more complex flavor.
Once the beans are cooked, mash them until they are smooth. You can use a food processor or a potato masher to do this.
When making the filling, be sure to use a generous amount of sugar. This will help to balance out the bitterness of the beans.
To get the perfect crispy crust, brush the tops of the tarts with egg yolk before baking them.
Queijadas de Feijão are best served warm, but they can also be enjoyed cold.

Conclusion:

Queijadas de Feijão are a delicious and unique Portuguese tart that is sure to impress your friends and family. With their creamy filling and crispy crust, these tarts are the perfect treat for any occasion. So next time you're looking for a new dessert to try, give Queijadas de Feijão a try. You won't be disappointed!