Queijadas de Nata
by rcoen

from Tipperary, Ireland

Makes 24 tarts

1 cup whipping cream
1 cup sugar
1/2 tbsp. cornstarch
6 egg yolks
1/2 tsp. lemon rind, grated

Pastry (see recipe below)

Butter and cover 24 tins with the pastry of your choice. Mix all ingredients well, beating alittle. Fill tins half way. Bake in a preheated 375 degree F (190 C) oven for about 20 minutes or until cream is solid. Remove tarts from tins while hot. Cool.


1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/8 cup (1/4 stick/1 ounce/28g) unsalted butter
1/8 tsp. salt
2 eggs

Mix all dry ingredients, work in butter and eggs and knead until smooth. Let dough rest for about 10 minutes. Roll dough on a floured work surface with a rolling pin as thin as possible. Butter and line the 24 tart tins with pastry.

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