Queijadinha
Queijadinha is a small, rich coconut tart with a lightly crisp, caramelised top and a soft, moist centre. The combination of sweet coconut and savoury cheese creates a distinctly Brazilian treat that is simple, nostalgic, and deeply satisfying.
Ingredients
For the batter
- 80 gsweetened shredded coconut
- 35 gfinely grated Parmesan cheese
- 20 gplain flour
- 70 gcaster sugar
- 20 gunsalted butter, melted and slightly cooled
- 1 large (about 50 g without shell)egg
- 30 mlwhole milk
- 2 mlvanilla extract
- 1 pinchfine salt
For the tins
- 5 gunsalted butter
Instructions
- 1
Preheat the oven to 190°C. Lightly grease 2 standard muffin cups or 2 small tart moulds with the butter, making sure to coat the base and sides well so the queijadinhas release easily.
- 2
In a medium bowl, whisk the egg with the caster sugar until the mixture looks slightly lighter and the sugar begins to dissolve, about 30 seconds. Whisk in the melted butter, milk, and vanilla extract until smooth.
- 3
Add the plain flour and fine salt, whisking just until no dry pockets remain. Fold in the sweetened shredded coconut and finely grated Parmesan cheese. The batter will be loose but textured; let it stand for 2 minutes so the coconut can absorb some moisture.
- 4
Divide the batter evenly between the prepared moulds, filling them about three-quarters full. Bake for 18-20 minutes, until the tops are deeply golden, the edges are caramelised, and the centres are just set with a slight wobble. If they colour too quickly, loosely cover with foil for the final few minutes.
- 5
Remove from the oven and rest in the tins for 5 minutes; this helps them firm up and unmould cleanly. Run a small knife around the edge if needed, then serve warm or at room temperature.
Nutrition per serving
Notes
- •For the best texture, use finely shredded coconut rather than large flakes; it gives a more cohesive, tender interior.
- •Parmesan is traditional in many home-style versions, adding a salty contrast to the sweet coconut rather than making the tart taste overtly cheesy.
- •These are delicious with black coffee, and you can add a little finely grated lime zest to the batter for a fresh variation.
Background
Queijadinha is a beloved Brazilian sweet with roots in Portuguese convent-style baking, where eggs, sugar, and cheese were commonly paired in pastries and desserts. In Brazil, coconut became a defining addition, especially in regions where it is abundant, creating the characteristic sweet-salty flavour and moist crumb of the modern version.
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