Sintra Fresh Cheese Tartlets with Cinnamon

What you need

• 250 g (9 oz) plain flour, plus extra for rolling
• 50 g (2 oz) cold butter, cubed
• 1 large egg
• 3 tbsp cold water, for the dough
• 250 g (9 oz) fresh unsalted cheese, such as queijo fresco or well-drained ricotta
• 200 g (7 oz) sugar
• 70 ml (1/3 cup) water, for the sugar liquid
• 5 large egg yolks
• 1 tbsp flour, for the filling
• 1 tsp ground cinnamon, plus a pinch for dusting
• 2 tbsp icing sugar, for dusting

Method

Restated from the original video

1. 1

   Rub the butter into the plain flour with your fingertips until it looks like coarse crumbs.

2. 2

   Mix in the egg and the cold water, then knead briefly into a smooth dough. Wrap and rest it for 30 min.

3. 3

   Heat the oven to 180 °C (350 °F). Have a 12-hole tartlet tin or small tart molds ready.

4. 4

   Roll the dough out on a floured surface until very thin, about 2 mm. Cut circles and press them into the molds, trimming the edges, to make shells.

5. 5

   Press the cheese through a fine sieve into a bowl.

6. 6

   Simmer the sugar and water in a small pot, without stirring, until it reaches the pearl stage, about 105 °C (220 °F). Let it cool for 5 min.

7. 7

   Whisk the yolks with the flour, then pour in the warm sugar liquid in a thin stream, whisking all the time.

8. 8

   Fold the sieved cheese into the yolk mixture, add the cinnamon and stir until smooth.

9. 9

   Spoon the filling into the shells, filling them about three quarters.

10. 10

    Bake for 30-35 min, until the filling is set and the shells are golden.

11. 11

    Cool in the tin for 15 min, then unmold. Dust with icing sugar and a little cinnamon before serving.

Imported from vortexmag.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.