-
1
For the pastry: Combine the flour and salt in a large bowl.
-
2
With a pastry blender, cut in the shortening until the texture of fine meal.
-
3
Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
-
4
Shape into a ball, wrap in wax paper, and refrigerate several hours.
-
5
Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
-
6
Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
-
7
Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
-
8
Add the egg yolks, one at a time, beating well after each addition.
-
9
Add the flour and pulse the motor on once or twice to blend.
-
10
Transfer the mixture to a small bowl; cover and chill several hours.
-
11
When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
-
12
Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
-
13
Cut into rounds with a 3 1/2 inch cutter.
-
14
Also re-roll and cut the scraps.
-
15
Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
-
16
Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
-
17
Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
-
18
Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
-
19
Serve at room temperature.
