🇵🇹 Portugal · Dessert
Queijadas de Amêndoa
By eatmundo · August 4, 2026
🇵🇹 PTDelightful almond tarts with a chewy, moist center and a thin, golden crust, flavored with lemon and originating from the Alentejo region.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium saucepan, bring the sugar and water to a boil over medium heat until it reaches a thick syrup stage (ponto de espadana).
- 2
In a large mixing bowl, combine the almond flour and lemon zest; slowly pour the hot syrup over, stirring to create a thick paste.
- 3
Let the almond paste cool slightly for 10 minutes to prevent the eggs from scrambling when added.
- 4
Add the 10 egg yolks one by one, mixing well after each addition until the batter is smooth and well-combined.
- 5
Preheat your oven to 190°C and lightly grease small tartlet tins with a little butter or oil.
- 6
Pour the almond batter into the tins, filling them about three-quarters of the way full.
- 7
Bake for 15 to 20 minutes, or until the tops are golden brown and the centers are just set but still slightly soft.
- 8
Remove from the tins while still warm and let them cool completely on a wire rack before serving.
Frequently Asked Questions
Can I use store-bought almond flour?+
Yes, fine-textured almond flour works perfectly, but ensure it is pure almond meal without additives.
What is the correct consistency for the center?+
The center should be moist and chewy, not dry like a standard cake; this is achieved by not overbaking them.
Do I need a crust for these?+
No, these specific Queijadas form their own thin, rustic crust during baking, making them simpler than standard tarts.
How to store them?+
Keep them in a cool place or in the refrigerator in an airtight container to maintain their moistness for up to 4 days.
🇵🇹 PTMundo Match
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