Orange ‘Queijadas’ are very popular in Portugal. They are mini tartlets, typically made with milk and eggs. I had a go at veganising them, and the result is absolutely delicious! These tartlets are supposed to have a very moist sponge, just a little more consistent than a cheesecake. Super easy to make too, not too naughty (less than 10g of sugar per tartlet!), oil and gluten-free! Definitely worth a try!
Time: 40 minutes
Type: sweets
Difficulty: 1.5 pans
Makes: about 12 tartlets
What you need:
juice from 2 oranges
zest from 1 orange
110g brown or golden caster sugar
100g rice flour
25g cornflour
300ml unsweetened soya milk
1 flax ‘egg’ (1 tbsp ground flaxseeds and 3 tbsp water)
1/2 tsp ground cinnamon plus more to dust
a little maple syrup to brush
Utensils:
1 pan
zester
1 bowl
measuring cup and spoons
1 muffin tray with 12 cases
12 fairy cake cases
baking brush
Directions:
Prepare flax ‘egg’;
Zest 1 orange;
Juice 2 oranges and place juice and zest in a pan;
Add sugar and cinnamon, mix well and bring it slowly to a boil- reserve;
In a bowl, mix cornflour with a little of the milk until it’s well combined; add rice flour, flax ‘egg’ and the rest of the plant milk – mix well;
Add the previous mixture to the pan, mix and bring it to a low heat;
Keep mixing from time to time- remove from heat once it starts to thicken;
Place the fairy cake cases in the muffin tray and add batter to each one of them;
Note: you can choose not to use the fairy cases and put it directly in the muffin tray; in that case, lightly oil each muffin case before pouring the batter;
Bake in a pre-heated oven at 180-200C for about 20 minutes;
Once baked and cooled, brush a little maple syrup on top and sprinkle with more cinnamon (optional);
You can keep the tartlets for a few days in a closed container.
Plant Based Portuguese 