To begin, mix flour and salt in a large bowl. Rub in cold butter until the mixture resembles coarse crumbs. Add cold water gradually and mix until a smooth dough forms. Wrap and chill for 30 minutes. Transition to preparing the filling.

In a separate bowl, mash the fresh cheese with a fork until smooth. This ensures an even texture in the filling and prevents lumps when baked. Move to mixing the filling ingredients.

Add sugar, egg yolks, whole egg, plain flour, cinnamon, and lemon zest to the mashed cheese. Mix until smooth and fully combined. Avoid overbeating to keep the filling dense and creamy. Prepare your tart moulds next.

On a lightly floured surface, roll the chilled pastry to about 2mm thick. Cut out circles large enough to line your tart moulds or muffin tin cups. Press the pastry gently into the base and sides.

Spoon the cheese mixture evenly into the prepared pastry shells, leaving a slight gap at the top to allow for gentle rising during baking. Proceed to preheating the oven.

Preheat your oven to 190°C (fan 170°C). Position the rack in the middle for even baking. Move to the baking step.

Bake for 18–22 minutes, or until the tops are lightly golden and just set. Avoid overbaking to preserve the creamy texture. Transfer to a cooling rack.

Allow the queijadas to cool in their tins for 10 minutes before removing them. This resting period helps the filling firm slightly. Move to serving.

Serve the pastries warm or at room temperature, dusted lightly with cinnamon if desired. Presentation tip: Pair with a small espresso or black tea for a truly Sintra inspired moment.