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Portugal · Dessert

Queijadas de Amêndoa

50 min
300 kcal
10 servings

By eatmundo · August 4, 2026

Queijadas de Amêndoa🇵🇹AI-generated image

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Delightful almond tarts with a chewy, moist center and a thin, golden crust, flavored with lemon and originating from the Alentejo region.

According to eatmundo's ingredient comparison, the closest dish to Queijadas de Amêndoa from another cuisine is Mazapán de Toledo (Spain): the two share 75% of their ingredients.

Ingredients

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Adapt this recipe:
10 servings

How 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

What is Queijadas de Amêndoa?

Queijadas de Amêndoa are Portuguese almond-based tarts made primarily from egg yolks, almond flour, sugar, and lemon zest. These small desserts are typically consumed as a sweet treat alongside coffee or tea.

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.

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