I get more requests for this Queijadas de Leite recipe than almost anything else on the site. These Portuguese milk tarts are the kind of dessert you bring to a party and come home with an empty tray. They make about three dozen, they look beautiful dusted with confectioners’ sugar, and they taste even better than they look. I love that about them.
What are Queijadas de Leite?
Queijadas de Leite are traditional Portuguese milk tarts — small, golden, custard-filled pastries baked in cupcake tins until the tops caramelize and the centers set into something creamy and firm all at once. The name translates simply to “milk tarts,” and the ingredient list is modest: eggs, sugar, flour, butter, milk, and a lemon peel for flavor. What comes out of the oven is anything but simple. These are a staple at Portuguese festas, family gatherings, and holiday tables up and down the Azorean community — and once you’ve had one, you’ll understand exactly why.
How to Make This Queijadas de Leite Recipe
The technique here is straightforward but a few details matter. You start by infusing the milk with lemon peel over low heat, then let it cool slightly before adding it to the batter. The batter itself comes together quickly — eggs and sugar creamed together, butter folded in, then flour added gradually, and finally the lemon milk. It will look very runny. That is correct. Resist every urge to add more flour. Fill greased cupcake tins about three-quarters full and bake at 350°F for 40–45 minutes until the tops are a deep golden color and caramelized around the edges. Let them cool completely before you touch them — they firm up as they cool.
Tips for the Best Queijadas de Leite
- Grease the cupcake tins thoroughly, including every edge. These tarts caramelize as they bake and will stick to any spot you missed.
- Don’t rush the lemon milk step. Let the peel infuse for several minutes off the heat before removing it — that lemon flavor is subtle but essential.
- The batter is supposed to be runny. Don’t add more flour. Adding flour will change the texture entirely and you’ll lose the creamy interior.
- Fill each cup about three-quarters full. They puff slightly during baking and settle as they cool.
- Wait until fully cooled before removing from the tins. If you try to pop them out warm, they’ll fall apart — they need time to firm up.
- Dust with confectioners’ sugar right before serving, not before. Sugar absorbs into the tops if it sits too long.
- These are best the day they’re made but keep well covered at room temperature for a day or two.
Getting the right pan makes a real difference with these. I love Wilton baking pans for this recipe — the nonstick surface is what keeps these from sticking given how much they caramelize. Give these Wilton cupcake pans a try if you’re looking to upgrade.
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Serving and Storing
Serve this Queijadas de Leite recipe at room temperature with a fresh dusting of confectioners’ sugar. They’re best the day they’re baked — the caramelized exterior is at its crispest right out of the oven. Leftovers keep covered at room temperature for one to two days. For longer storage, refrigerate them and bring to room temperature before serving. They travel well, which makes them one of the best options for bringing to a gathering.
PrintMilk Tarts / Queijadas de Leite
I have been getting so many requests lately for this recipe. This is the perfect recipe to make and enjoy when hosting parties. The great thing about this recipe (besides how yummy it comes out every time!) is that it makes about 3 dozen milk tarts, which means it is the perfect dessert to bring to a gathering.
- Cook Time: 40-45 minutes
- Total Time: 0 hours
- Yield: 36 tarts 1x
- Category: Baked Goods
Ingredients
4 extra large eggs or 5 large eggs
3 cups of granulated sugar
1 1/2 cups of all purpose flour
3 cups milk
1 cup of butter (soften at room temp)
1 lemon, peeled
1 teaspoon of pure vanilla* optional
Confectioners sugar, for dusting* optional
Instructions
Preheat oven at 350 degrees F.
1. Grease cupcake pans. Since the tarts tend to caramelize and stick when baked, it’s best to make sure you
grease the pans really well. Then leave aside.
2. Using a small saucepan over medium heat, add the milk and lemon peels and bring to a slow simmer.
3. Remove from heat and let the milk become infused with the lemon flavor. Don’t forget to remove the peels before you use the milk in the recipe.
4. In a large bowl, add the eggs and sugar and beat until a creamy consistency. Next, add the softened butter, then add the flour a little at a time.
5. Add the lemon-infused milk as well as vanilla and beat everything well together. This batter has a very runny consistency so resist the urge to add more flour.
6. Once everything is well mixed fill tins about 3/4 of the way. Place in preheated oven and bake for 40-45 minutes, depending on your oven, or until tops are a nice and golden color.
The tarts will be a creamy but firm texture on the inside, and lightly crisp and caramelized on the outside.
Even though you’ll be tempted eat them right away, make sure to wait till they are cooled off completely before you bite into them.
Before you serve, dust them with confectioners sugar.
One of my favorite recipes this time of year. Perfect every time I make them
Just made these for the first time and they are so delicious!
It’s one of my favorites too!!
Enjoy one for me too?
Hi there,
Do you happen to know if they can be frozen?
Thank you
Hi Lisa,
Personally, I have never had any leftover to freeze… but if I did I would have no problem doing so. I would make sure to reheat in oven before serving too.
My friend’s daughter made the on Thanksgiving. They were amazing. I had her send me the recipe, going to be a staple snack at my house! ❤❤❤
I absolutely loved this recipe! I am a huge lemon fanatic and I was drawn to the lemon infused portion of your recipe… they were a huge hit with my family and they haven’t stopped raving about them. Thank you for sharing your recipe… so light!
typically the ones I grew up with were darker baked and topped with cinnamon… these are creamy and refreshing! Thank you again
So happy that you tried them… they’re one of my favorites too. ????
My family’s favorite for every occasion. Also use Almond, Lemon and Orange extracts, to taste, for flavor.