Posted on Tuesday, November 7, 2017 in Snack Recipes

Portuguese Pineapple Tarts Recipe

These sweet and delicious Portuguese pineapple tarts (queijadas de ananas) are very hard to resist and make the perfect snack.
4 out of 5 with 49 ratings
Views: 57771
Portuguese Pineapple Tarts Recipe


Preparation time 30 min
Cooking Time 50 min
Ready In1 h 20 min
Level of DifficultyEasy
Servings10

Ingredients

Dough:2 and 1/3 cups of flour1/2 cup of softened salted butter + a little extra to grease the cups1/2 cup of powdered sugar1 teaspoon baking powder1 eggFilling:14 ounces of fresh pineapple, peeled and cut into very small cubes2 cups of sugar2 eggs + 2 yolks1 1/4 cup of water
Dough:2 and 1/3 cups of flour1/2 cup of softened salted butter + a little extra to grease the cups1/2 cup of powdered sugar1 teaspoon baking powder1 eggFilling:14 ounces of fresh pineapple, peeled and cut into very small cubes2 cups of sugar2 eggs + 2 yolks1 1/4 cup of water
Get Portuguese ingredients

Preparation

Filling:

  1. Put the sugar in a small pot, along with the water, bring to a boil and simmer for 15 minutes, stirring occasionally.
  2. Add the pineapple cubes and boil for another 5 minutes, than remove the pan from the heat and let it cool.
  3. In a bowl, mix the eggs with the egg yolks and add the eggs to the prepared pineapple, mixing very well and set aside.

Dough:

  1. In a bowl, add the flour, the egg, the powdered sugar, the butter previously cut into small pieces and the baking powder and knead until a homogeneous dough is obtained.
  2. Form a ball with the dough and wrap it in sticky film.
  3. Leave to rest in refrigerator for about 20 minutes.
  4. Preheat the oven to 180ºC or 350ºF. 
  5. Grease muffin cups/trays with butter.
  6. Remove small portions of the dough and flatten them in a circular shape, place the dough in each cup, pressing with the fingers to the bottom and sides, don't leave the dough layer too thick.
  7. Fill the cups with the pineapple preparation and bake for approximately 25 minutes.
  8. Remove from the oven and let it cool completely before unmolding gently.
  9. Serve at room temperature.

A recipe adapted from the magazine TeleCulinária nº1520 (Portugal)

Recipe & Photo Credit: elvirabistrot.blogspot.pt *
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