Queijada de Évora – Small tart with a rich egg custard filling

X ManOctober 10, 2024020 views

Introduction

Queijada de Évora, a delectable Portuguese treat, combines a flaky pastry crust with a rich and creamy egg custard filling that dances on your palate with each bite. Hailing from the quaint town of Évora, this dessert embodies the soul of Alentejo’s culinary heritage, often found in charming local pastry shops. Priced between €1-€3 at authentic bakeries like Pasteis de Belem and Manteigaria, queijadas are not just a sweet sensation but a beloved snack that pairs perfectly with coffee or tea. For those navigating a keto lifestyle, a keto version of this recipe allows you to indulge without the carbohydrate overload—think of it as enjoying the sun-drenched flavors of Portugal while savoring a low-carb delight. Discover the magic behind both versions of Queijada de Évora and bring a taste of Portugal to your kitchen!

Origin and Inspiration

Originating from Évora, a UNESCO World Heritage site in Portugal, Queijadas date back to the medieval period, showcasing the region’s rich history and tradition in dessert-making. These small, sweet tarts are filled with an egg custard made from simple ingredients—eggs, sugar, and cheese—representing the region’s agricultural bounty. Much like how the Italian ricotta cheesecake has its roots in the rural kitchens of Italy, the queijada’s creamy filling reflects the heart and soul of its origins.

The keto adaptation of Queijada de Évora transforms your typical ingredients, swapping out the high-carb flour and sugar for almond flour and erythritol while retaining that irresistible sweetness and creamy texture. Imagine biting into a tart where the creamy filling still bears that nostalgic essence while allowing you to adhere to your health goals. With each mouthwatering bite, you can experience the charm and heritage of Évora without the guilt!

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

3 eggs (large)

1/2 cup powdered erythritol (for keto version)

1/4 cup butter (unsalted)

1 cup milk (whole for traditional; unsweetened almond milk for keto)

1 tsp vanilla extract

Pinch of salt

Traditional Version:

1 cup all-purpose flour

1/2 cup sugar

1/2 cup ricotta cheese (or cottage cheese)

Keto Version:

1 cup almond flour

1/2 cup erythritol (or preferred sugar substitute)

1/2 cup cream cheese (for richness)

Instructions

1. Prepare the Dough:

Traditional Version: In a bowl, mix the flour, sugar, and a pinch of salt. Add the melted butter and combine until it resembles wet sand. Press the dough evenly into tartlet pans, forming a sturdy base.

Keto Version: Combine almond flour, erythritol, and salt. Mix in melted butter to achieve a crumbly texture similar to the traditional crust. Press the mixture firmly into the pans.

2. Make the Custard Filling:

In a medium saucepan over low heat, combine the milk (or almond milk), ricotta (or cream cheese), and vanilla extract. Stir until the mixture is warm and smooth, then remove from heat.

Whisk together the eggs and erythritol until frothy, then gradually whisk in the milk mixture until fully combined.

3. Fill the Tart Shells:

Pour the custard mixture into each prepared crust, filling them about 3/4 full. This lets them puff slightly as they bake.

4. Bake:

Preheat your oven to 350°F (175°C). Place the tarts in the oven and bake for 25-30 minutes until the custard sets and the tops develop a light golden hue. You’ll know they are done when a slight jiggle remains in the center.

5. Cool and Serve:

Allow the tarts to cool slightly before removing them from the pans. Serve warm, dusted with powdered sweetener or cinnamon for a traditional presentation.

What Does It Pair Well With?

Traditional Pairings: A cup of rich Portuguese coffee or robust black tea complements the creamy sweetness beautifully. Serve alongside a light pastry, like a delightful pão de ló, to elevate your dessert experience.

Keto-Friendly Pairings: Match with a refreshing herbal tea or indulge in a dollop of sugar-free whipped cream. Pairing with sliced strawberries or raspberries adds a burst of freshness while keeping the carb count low.

What is the Shelf Life?

Queijada de Évora tarts can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for about 2 months. Reheat in the oven at 350°F (175°C) for 10-12 minutes, allowing them to regain their original warmth and texture.

Alternative Cooking Methods

Oven: Use the standard method to bake in a conventional oven for a crisp crust.

Air Fryer: Preheat your air fryer to 320°F (160°C) and cook the tarts for about 15 minutes, checking for golden tops.

Silicone Molds: Use silicone baking molds for easy removal and flexible shapes.

Conclusion: Traditional and Keto Versions

In the realm of desserts, Queijada de Évora stands out with its harmonious blend of flavors and textures. Whether you choose the traditional route or embrace the keto version, each bite encapsulates the essence of Portuguese joy. The rich custard filling, combined with its flaky crust, offers an indulgence that suits any occasion. So why not add a touch of Évora to your next meal, celebrating both heritage and health in one delightful tart?