Here’s another easy-peasy Portuguese recipe for you. This is so easy, it’s embarrassing!
1 pack of shortcrust pastry (500gr)
250 gr sugar
100 gr butter at room temperature
1 tablespoon of flour
2 packs of Ricotta cheese (or Requeijões* if you are able to get hold of it from a Portuguese Brazilian shop)
1 pinch of salt
*Requeijão is a milk-derived product, produced in Portugal and Brazil. In English-speaking countries, you can widely find Ricotta cheese in supermarkets which is similar to requeijão interchangeably in this recipe.
Note: Our oven is fan assisted so the temperature and cooking time is what worked for us, It may vary for other ovens.
- Turn on the oven to 190 degrees centigrade
- Butter the tart tin or case. You may also want to put baking paper to make it easier to pull it out at the end.
- Put the eggs, flour, butter, salt and ricotta in a blender. Mix until soft.
- Roll the shortcrust pastry as per the pack instructions. Cover the tart tin with it and pour the mix in.
- Put in the oven for 50 minutes or until cooked. The top will crack a little during the cooking process and that’s fine.
- When cooked, remove from the oven and let it cool down. This tart is best served cold or at room temperature