Queijadas De Évora: A Sun-Kissed Sweet Orange Cheese Tart

The first time I encountered a Queijada de Évora was on a sun-drenched afternoon in the heart of Portugal, a landscape painted with terracotta rooftops and the fragrant bloom of citrus trees. I remember being utterly captivated by its delicate charm and the symphony of flavors within. It wasn’t just a dessert; it was a whisper of history, a taste of tradition passed down through generations. This particular iteration, with its vibrant orange essence and creamy cheese filling nestled in a tender pastry, felt like a warm embrace, a culinary postcard from the Alentejo region that I’ve carried with me ever since.

Recipe Overview

• Prep Time: 1 hour 15 minutes (includes chilling time)
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8
• Yield: 1 Large Tart
• Dietary Type: Vegetarian

Ingredients

Here are the components that will bring this delightful tart to life:

For the Pastry:

• 1 ¼ cups all-purpose flour
• 2 tablespoons sugar
• ⅛ teaspoon salt
• 6 tablespoons chilled butter, cut into ¼-inch pieces
• 1 egg, lightly beaten

For the Filling:

• 3 ounces cream cheese, softened (about ⅓ cup)
• 1 cup farmer cheese
• ¾ cup sugar
• 2 egg yolks
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon salt
• 2 tablespoons orange juice
• 1 tablespoon grated orange rind

Equipment Needed

To craft your Queijada de Évora, you’ll want to have these on hand:

• Large mixing bowl
• Food processor (optional, for pastry)
• Wax paper
• Rolling pin
• Large pie tart dish (non-stick greased is ideal)
• Electric mixer or food processor (for filling)
• Cake tester or skewer
• Cooling rack

Instructions

Let’s embark on the journey of creating this exquisite tart. Precision and care at each step will yield the most delightful results.

1. Preheat the oven to 400°F (200°C). This initial high heat will help to set the pastry quickly.

2. Prepare the Pastry: In a large, chilled mixing bowl, sift together the all-purpose flour, 2 tablespoons of sugar, and ⅛ teaspoon of salt.

3. Incorporate the Butter: Add the chilled butter, cut into small pieces, to the flour mixture. Using your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. This technique, often called “cutting in,” is crucial for creating a tender, flaky crust. Alternatively, you can achieve this by pulsing the ingredients in a food processor.

4. Bind the Dough: Add the lightly beaten egg to the flour and butter mixture. Toss everything together gently until the dough just begins to come together. Be careful not to overwork the dough, as this can lead to a tough pastry.

5. Chill the Dough: Gather the dough into a compact ball. Wrap it in wax paper and chill for at least one hour before using. This resting period allows the gluten to relax and the fat to re-solidify, making the dough easier to handle and contributing to a flakier crust.

6. Roll and Shape the Dough: Once chilled, lightly flour a clean work surface. Roll out the dough into a circle approximately ⅛ inch thick. Carefully press the rolled dough into your greased large pie tart dish, ensuring it fits snugly and extends up the sides. Trim any excess dough.

7. Adjust Oven Temperature: Reduce the oven heat to 350°F (175°C). This lower temperature is ideal for baking the filling through without burning the crust.

8. Prepare the Filling: In a separate bowl, or using an electric mixer or food processor, beat together the softened cream cheese, farmer cheese, and ¾ cup of sugar until the mixture is light and fluffy.

9. Add Remaining Filling Ingredients: Beat in the egg yolks, followed by the 2 tablespoons of orange juice, 1 tablespoon of grated orange rind, 1 ½ teaspoons of ground cinnamon, and ½ teaspoon of salt. Continue to beat until all ingredients are well combined and the filling is smooth.

10. Fill the Tart: Spoon the luscious cheese mixture evenly into the prepared tart shell.

11. Bake the Tart: Place the tart in the middle of the preheated oven. Bake for 20 minutes, or until the filling is set. To check for doneness, a cake tester or skewer inserted into the center should come out clean.

12. Cool and Serve: Once baked, remove the tart from the oven and allow it to cool to room temperature. This gradual cooling is important for the filling to fully set and for preventing the tart from cracking. After cooling, carefully slip the tart out of the tin and serve.

Expert Tips & Tricks

• Cold is Key for Pastry: Always ensure your butter and even your flour are cold when making pastry. This helps to create steam pockets during baking, resulting in a flakier texture.
• Don’t Overwork the Dough: Overhandling pastry develops gluten, leading to a tough crust. Mix and knead just until the ingredients come together.
• Zest Wisely: When grating the orange rind, aim for the colored part only. The white pith underneath is bitter.
• Farmer Cheese Substitute: If you can’t find farmer cheese, a good substitute would be ricotta cheese that has been drained thoroughly to remove excess moisture.
• Prevent Sticking: If your pie dish isn’t non-stick, ensure it’s well-greased and lightly floured to prevent the tart from sticking.

Serving & Storage Suggestions

Queijadas de Évora are delightful served at room temperature. Their subtle sweetness and bright citrus notes make them a perfect accompaniment to a cup of coffee or a glass of sweet dessert wine. For an extra touch of elegance, a dusting of powdered sugar or a few fresh mint leaves can enhance their visual appeal.

Leftovers can be stored in an airtight container. At room temperature, they are best enjoyed within a day. For longer storage, refrigerate the tart for up to 3-4 days. To reheat, gently warm individual slices in a low oven (around 300°F / 150°C) for a few minutes until warmed through, or enjoy them chilled.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	309.7 kcal
Calories from Fat		128 g
Total Fat	14.3 g	21%
Saturated Fat	8.4 g	42%
Cholesterol	109.5 mg	36%
Sodium	288 mg	11%
Total Carbohydrate	38.5 g	12%
Dietary Fiber	0.8 g	3%
Sugars	22.7 g	90%
Protein	7.5 g	14%

Variations & Substitutions

While the classic Queijada de Évora is divine as is, you can certainly play with it:

• Lemon Zest: For a brighter, tangier note, substitute half of the orange zest with lemon zest.
• Spiced Crust: Add a pinch of nutmeg or cardamom to the pastry dough for an extra layer of warmth.
• Gluten-Free Option: For a gluten-free version, experiment with a good quality gluten-free all-purpose flour blend for the pastry. You may need to adjust the liquid slightly.
• Nutty Crust: Incorporate a couple of tablespoons of finely ground almonds or walnuts into the pastry dough for added texture and flavor.

FAQs

Q: What is “farmer cheese” and can I substitute it?
A: Farmer cheese is a mild, fresh cheese with a crumbly texture. If unavailable, well-drained ricotta cheese or even small-curd cottage cheese (pulsed briefly in a food processor to break up the curds) can work as substitutes.

Q: Why does the recipe call for chilling the dough?
A: Chilling the dough is essential for making it easier to roll and for ensuring a flaky pastry. It allows the gluten to relax and the fat to firm up.

Q: How do I know when the filling is truly set?
A: The filling is set when the edges are slightly puffed and the center no longer looks wet or jiggly. A cake tester inserted into the center should come out clean.

Q: Can I make the pastry dough ahead of time?
A: Yes, the pastry dough can be made up to 2 days in advance and stored, well-wrapped, in the refrigerator.

Q: Is it important to cool the tart completely before serving?
A: Yes, allowing the tart to cool to room temperature helps the filling to fully set and prevents it from collapsing when you serve it.

Final Thoughts

The Queijada de Évora is more than just a recipe; it’s an invitation to slow down, to savor the simple pleasures, and to connect with the culinary heritage of Portugal. Each bite is a harmonious blend of buttery pastry, creamy, subtly sweet cheese, and the uplifting perfume of orange. I encourage you to embrace this recipe, to let its comforting flavors transport you, and to share this little piece of sunshine with those you love. I’d be delighted to hear about your own Queijada de Évora creations and any personal touches you bring to this beautiful tart.