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Description: Small shaped dough cake in the shape of a star with a filling of fresh cheese, egg yolks, milk and sugar.
Special characteristics: The Queijada de Tentúgal has a character-istic shape that makes it different from the others, since in its elaboration individual star-shaped shapes are used.
Region: Center.
Ingredients used: Fresh cheese, wheat flour, egg yolk, sugar, butter and milk.
Preparation: Dough: Wheat flour and butter and water. Mix these ingredients very well until you get a consistent dough. Filling: Add the cheese, eggs, sugar and butter. All these ingredients are mixed very well and at the end the milk is added. The molds are filled in the shape of a star, previously lined with the dough and baked at a temperature of 230 ºC.
Know-how: Sweet that is part of the famous recipes of the villages of Baixo Mondego, developed by the Carmelites of Tentúgal.
Forms of commercialization: Pastry shops.
Product availability throughout the year: All year round.
Product history: Sweet that will originate from the confectionery recipes of the Convent of Our Lady of the Nativity of Tentúgal, also called the Convent of Our Lady of Carmo de Tentúgal, in Tentúgal, district of Coimbra. The fact that the recipe only uses egg yolks indicates its conventual origin, since the egg whites were used by the nuns to iron clothes. In addition, as this is historically an area of large milk production, it was necessary to take advantage of this resource, making cheese and other products.
Representativeness in local food: The Queijada de Tentúgal is part of the gastronomic offer of the area.
