Queijadas de Évora

Ingredients

Equipment Needed

• •24 small tart molds or a 24-cup mini muffin tin
• •Fine-mesh sieve for the cheese
• •Rolling pin
• •Round pastry cutter

Instructions

1. 1

   Make the pastry

   In a large bowl, combine the flour and salt. Add the cold lard in small pieces and work it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the ice water a little at a time, mixing with a fork until the dough just comes together. It should be slightly shaggy, not smooth. Shape into a flat disc, wrap in cloth or plastic, and refrigerate for at least 30 minutes.

   Cold fat and cold hands make tender pastry. If your kitchen is warm, chill the bowl and your hands under cold water before working the dough.
2. 2

   Prepare the cheese filling

   While the dough chills, press the sheep's cheese through a fine sieve into a large bowl. This step is important. The filling should be smooth, not grainy. Add the sugar and mix until well combined. Beat in the egg yolks one at a time, then the whole egg. Stir in the cinnamon and flour. The mixture should be thick but pourable, like a loose custard.

   Avó Leonor always tasted the filling before it went into the shells. It should taste sweet with a gentle tang from the cheese. Adjust sugar if your cheese is particularly salty.
3. 3

   Line the molds

   Preheat your oven to 200°C (400°F). Grease 24 small tart molds or a muffin tin with lard or butter. Roll the dough very thin on a lightly floured surface, about 2mm. Cut circles slightly larger than your molds and press them gently into each cavity, letting the edges come just above the rim. The pastry should be thin as paper. This is what gives queijadas their distinctive crisp shell.

   Traditional queijada molds are small and fluted. A standard muffin tin works, but if you can find small Portuguese tart molds at a specialty shop, they're worth having.
4. 4

   Fill and bake

   Spoon the cheese filling into each pastry shell, filling them about two-thirds full. The filling will puff as it bakes. Bake for 18 to 20 minutes, until the filling is set and golden with darker spots on top, and the pastry edges are crisp and golden brown. The centers should still have a slight wobble when you tap the pan.

   Watch carefully in the last few minutes. The difference between perfect and burnt happens fast. The tops should be dappled with golden and brown spots, not uniformly dark.
5. 5

   Cool and serve

   Let the queijadas cool in their molds for 10 minutes, then carefully transfer to a wire rack. They're fragile when hot but firm up as they cool. Serve at room temperature. They keep for 2 to 3 days in a covered container, but they're best the day they're made, when the pastry is still crisp and the filling soft.

Chef Tips

• •Fresh sheep's cheese is essential. If you can't find queijo fresco de ovelha, look for a fresh, mild sheep's milk cheese at specialty shops or farmers' markets. Ricotta is a last resort, but know you're making something different.
• •The traditional fat for the pastry is banha (lard). It creates the crispest shell. Butter works but produces a slightly different texture. Use what your conscience allows, but know what the grandmothers used.
• •Don't overfill the shells. The filling puffs dramatically in the oven. Two-thirds full is enough. Any more and it will overflow and stick to the pan.
• •These are best eaten the same day. The pastry softens overnight. If you must store them, a few minutes in a warm oven (150°C) will crisp the shell again.

Advance Preparation

• •The pastry dough can be made a day ahead and refrigerated. Let it sit at room temperature for 15 minutes before rolling.
• •The cheese filling can be prepared several hours ahead and refrigerated. Bring to room temperature before using.
• •Baked queijadas are best served the day they're made. The pastry loses its crispness overnight.

Frequently Asked Questions

Nutrition Information

1 serving (about 50g)