[Shhhhh! Get behind the sofa! I can't stop giggling!!! Is she here yet?!! Any minute now...]
Surprise, Isabel! Happy Birthday!
Today I’m sharing this sweet treat from Portugal to celebrate the birthday of someone very special, my friend, Isabel, otherwise known as Family Foodie, founder of the Sunday Supper Movement. Back in December of 2012, when Isabel sent me a private message on Twitter inviting me to join Sunday Supper, I emailed her right away to accept. I had heard such great things about the supportive community and was delighted to become a part of it. Her mission, the goal of Sunday Supper, is to encourage families, one home at a time, to gather again around the family table for mealtime. Under her passionate leadership and with a great team of willing workers, the movement is spreading around the world.
One thing for certain is that our online Sunday Supper family also comes together every week, each bringing a dish or drink to share. Isabel's recipes are often favorites from her early childhood in Portugal or recreated memories from summers spent there as she grew up, as well as family traditions learned from her mother. In fact, if you search her blog for the word Portuguese, 12 pages of recipes show up and, boy, does she love her chorizo! I couldn't resist trying to create a Portuguese dessert in her honor.
Today many of her Sunday Supper family members are gathering again on this rare Tuesday, dishes in hand to wish Isabel a very happy birthday, so make sure to scroll down to the bottom to see the whole list of deliciousness we are bringing to the surprise party.
Many thanks to Terri from Love and Confections for organizing this great celebration!
Ingredients
For the pastry crust: (Best made one day ahead, if possible.)
1 cup or 125g flour
1 tablespoon butter
1/4 cup or 60ml cold water – or as needed. I added about one teaspoon more.
Good pinch salt
For the filling:
1 cup or 250g ricotta
2 egg yolks (preferably from large eggs)
3/4 cup or 150g sugar
1/2 teaspoon ground cinnamon
2 level tablespoons plain flour
Good pinch salt
Method
Cut your butter into the flour with the pinch of salt, until you have sandy crumbles.
Knead the dough for a couple of minutes and then wrap it in cling film and refrigerate for a minimum of several hours or preferably overnight.
When you are ready to bake, preheat your oven to 400°F or 200°C and grease six holes in your non-stick muffin pan. I also cut six small circles of parchment to cover the bottom, as more insurance that the tarts will release.
Roll your dough out very thinly, on a sheet of cling film, covered with another sheet of cling film. This helps make sure it won’t stick to your work surface.
For a normal sized muffin pan, your circles of dough needs to be about 4 3/4 in or 12cm across. Make a template or find something round in your kitchen that’s about that size. As you can see, I used the top of a plastic container.
Ease each circle into a greased muffin pan hole. Pop the pan in the refrigerator while you get on with the filling.
To make sure there are no lumps whatsoever, push the ricotta through a metal sieve.
Whisk well to combine. Spoon the filling into the pastry cases.
Bake in your preheated oven for about 20 minutes or until the tarts are just cooked, perhaps still just a little jiggly. They’ll firm up further when they start to cool.
Remove them from the muffin pan and cool on a wire rack.
Enjoy!
Parabéns, Isabel! Desejo-te tudo de melhor hoje e todos os dias! Obrigada por criar um grupo que se tornou como uma segunda família para mim. Nós te amamos!
Join us in celebrating Isabel's Birthday with all the delicious food and drinks her #SundaySupper family prepared!
Birthday Drinks
- Birthday Cake Cocktails by Daily Dish Recipes
- Blueberry Lavender Mojitos by Amee's Savory Dish
- Caipirinha Colada by A Kitchen Hoor's Adventure
- Fig-Bourbon Fizz by Culinary Adventures with Camilla
- Mocha Martini by Desserts Required
- Mocha Mudslide by Cosmopolitan Cornbread
- Plum and Thyme Champagne Cocktail by Hezzi-D's Books and Cooks
- Summer Fizzies by Momma's Meals
- 2-Ingredient Deviled Eggs by Shockingly Delicious
- Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
- Buffalo Chicken Wontons by Bobbi's Kozy Kitchen
- Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
- Chorizo and Kimchi Potato Pancakes from kimchi MOM
- Cotija and Roasted Corn Guacamole by Simply Healthy Family
- Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
- Salt Cod Fritters by Recipes Food and Cooking
- Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
- Chorizo Eggs Salad by Cindy's Recipes and Writings
- Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
- Grilled Salmon Rice Salad by Magnolia Days
- Sofrito Marinated Beef Skewers by Nik Snacks
- Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet
- Angel Food Cake by Feeding Big
- Birthday Blondies by Peanut Butter and Peppers
- Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
- Chocolate Doughnuts with White and Chocolate Glaze by Grumpy's Honeybunch
- French Vanilla Eclair Cake by Love and Confections
- Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
- Italian Cream Cake by That Skinny Chick Can Bake
- Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
- Mint Chocolate Cream Pie by gotta get baked
- Pink Lemonade Cookies by Kudos Kitchen by Renee
- Queijadas de Sintra by Food Lust People Love
- Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
- Summer Peach Cake by The Wimpy Vegetarian
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