Maria was my Portuguese housekeeper at one time. She was at our house the day before we were travelling somewhere, and she brought these delightful Portuguese Milk Tarts as a bon voyage gift to us. As it was a busy day, we did not taste these delicious little treats until the next morning and just before we left for the airport. Once we tasted the tarts, we finished them standing there with our coats on. They were delicious! They made such an impression that I asked Maria for the recipe when we came home.

Maria's Milk Tarts (Queijadas de Leite)

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Course: Dessert
Cuisine: Potuguese
Prep Time: 10 minutes
Cook Time: 25 minutes
Passive Time: 10 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 12 servings
Tip : The eggs should be room temperature and the milk and butter should be warm, but not hot. Fill the muffin tins as soon as the batter has been mixed as the batter tends to separate.


  • 2 1/2 cups milk
  • 1 3/4 cups sugar
  • 3 whole eggs
  • 3/4 cup all-purpose flour
  • 2 tbsp unsalted butter
  • powdered sugar for dusting
Makes: 10 x 14inch rectangle3inch height


  • Gather all ingredients before starting the recipe.
  • Preheat to Convection Oven375 °F.
  • Combine 1 3/4 cups sugar and 3 whole eggs in a mixing bowl and mix well with a hand mixer.
  • Warm 2 1/2 cups milk and 2 tbsp unsalted butter in microwave safe dish and heat on high until butter melts, about 1 1/2 minutes.
  • Add 3/4 cup all-purpose flour to sugar and eggs and mix until combined.
  • Add warm milk and butter to flour mixture, mix until blended and smooth.
  • Spray each mini muffin tin with vegetable spray.
  • Pour batter into a 2 cup measuring cup, the batter should be on the thinner side, thinner than pancake batter. Fill mini muffin tins about 3/4 full from the measuring cup.
  • Bake for approximately 20-30 minutes, check the bottom to see if it has browned. The top does not need to be brown but the edges should be browning.
  • Allow tarts to cool in the pan for 5-10 minutes, then carefully remove from pan. Dust with powdered sugar.

Author Notes

The batter should be thinner than pancake batter, but thicker than popover or Yorkshire Pudding batter. Try adding 3/4 of the milk and butter mixture to start and then a little more at a time to get the best consistency.

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