Queijadas da Graciosa (Portuguese dessert from the Azore islands)
Dough for the Crust
- 2-1/2 cups flour
- 3 tbsp sugar
- 3 eggs
- 6 tbsp butter
- 2-1/2 tbsp water
- 1/2 tsp salt
- 24 oz evaporated milk
- 2-3/4 cups sugar
- 12 egg yolks
- 1/4 cup water
- 1/4 tsp vinegar
- 4 tbsp butter
- 1/2 tsp cinnamon
- 1/2 tsp salt
For the Crust
- Put the flour, sugar and salt in a large bowl -mix well.
- Add whisk three whole eggs then add the eggs to the flour mixture.
- Melt the butter and drizzle it over the flour.
- Add 1 tablespoon of water they need the dough for about two minutes. (you should be able to form the dough into a ball the dough should be only slightly tacky. But not dry and crumbly) if you feel the deal was still too dry you could work in another 2 tablespoons of water.
- It's best to let the dough rest for at least an hour before rolling it out.
- Do you want to oil or butter your molds you could use spray butter or whole butter
- After the dog has rested for at least an hour, roll it out on a lightly floured surface to about .5 to 1 millimeter thick.
- With a round cookie cutter cut circles slightly bigger than the mold, then press the dough into the mold carefully if you were not going to use it within a few minutes it's best to put the molds in the refrigerator until ready for use.
- In a large pot (one and a half to 2 gallons) add a quarter cup of water, 1/2 teaspoon of lemon juice or vinegar and two and three-quarter cups of granulated sugar. Heat the sugar mixture until it gets to an amber color. If you have a thermometer the temperature should be 345- 350°F degrees (182°C )
- Let the sugar mixture cool for 10 to 15 minutes then add the evaporated milk, cinnamon, salt and butter. mix for about 2 minutes until well incorporated.
- Let this warm feeling cool down for at least three hours in the refrigerator. (you can also make the filling up to three days in advance of use.
- Fill all the tart shells about 50% full if there's still more filling available to use you can fill the tart shells up to about 80% full . Bake for 30-35 minutes. You should see a little bubbles near the middle of the filling and the pastry shell should be a slight golden color