As queijadas de laranja são um clássico da doçaria portuguesa, pequenos tesouros que combinam uma base de massa estaladiça com um recheio cremoso e aromático. A frescura da raspa de laranja equilibra na perfeição a riqueza do requeijão, criando uma pequena delícia que é perfeita para acompanhar um café ou para adoçar o final de uma refeição.

Ingredientes

  • 350 g de farinha
  • 120 g de margarina amolecida
  • 50 g de açúcar
  • 1 ovo
  • 50ml de água gelada
  • 350 g de requeijão
  • 200 g de açúcar
  • 6 Ovos
  • Raspa de 1 Laranja
  • Canela em pó e Açúcar em pó para polvilhar
  • Margarina para untar

Preparação

  1. Numa superfície, coloque a farinha e o açúcar, junte a margarina amolecida e amasse.
  2. Abra depois um buraco no meio, junte o ovo batido e a água.
  3. Amasse até ficar uma massa homogénea.
  4. Reserve no frigorífico durante meia hora.
  5. Ligue o forno a 180 graus.
  6. Numa liquidificadora, coloque o requeijão, o açúcar, os ovos e a raspa da laranja. Misture bem.
  7. Unte as formas com a margarina. Estenda a massa até que fique muito fina e forre-as.
  8. Encha as formas com o recheio e leve ao forno durante meia hora (ou até que fiquem totalmente douradas).
  9. Retire, desenforme, deixe arrefecer e sirva polvilhado com açúcar em pó e canela.

Ready for a taste of a classic Portuguese pastry? The English recipe is just below.

Orange Ricotta Tarts (Queijadas de Laranja)

Queijadas are a beloved category of traditional Portuguese sweets, best described as small tarts or cheesecakes. This recipe creates a beautiful version featuring a crisp, buttery shortcrust pastry shell filled with a smooth, creamy ricotta and orange custard. The result is a delightful contrast of textures and a perfect balance of rich, sweet, and zesty flavours.

These tarts are wonderfully rustic and satisfying. The filling isn’t as dense as a typical American-style cheesecake; instead, it’s lighter, closer to a baked custard, allowing the fresh orange flavour to shine. They are the perfect treat for an afternoon snack with a cup of tea or as an elegant, simple dessert.

Ingredients

For the Pastry:

  • 350g plain flour
  • 120g unsalted butter, softened
  • 50g caster sugar
  • 1 large egg
  • 50ml ice-cold water

For the Filling:

  • 350g ricotta cheese
  • 200g caster sugar
  • 6 large eggs
  • Zest of 1 large orange

To Finish:

  • Icing sugar and ground cinnamon, for dusting
  • Butter, for greasing the tins

Method

  1. First, make the pastry. In a large bowl or on a clean work surface, combine the flour and sugar. Add the softened butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
  2. Make a well in the centre and add the beaten egg and the ice-cold water. Quickly bring the ingredients together and knead lightly until you have a smooth dough. Do not overwork it. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
  3. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Generously grease 12-16 standard muffin or tartlet tins with butter.
  4. Next, make the filling. In a blender or food processor, combine the ricotta cheese, sugar, eggs, and orange zest. Blend until the mixture is completely smooth and creamy.
  5. Assemble the tarts. On a lightly floured surface, roll out the chilled pastry very thinly. Use a round cutter to cut circles slightly larger than the top of your tins. Carefully press the pastry circles into the greased tins, lining the bottom and sides.
  6. Pour the ricotta filling into the pastry cases, filling them almost to the top.
  7. Bake for about 30 minutes, or until the pastry is golden and the filling is set and lightly browned on top.
  8. Remove the tarts from the oven and allow them to cool in the tins for a few minutes before carefully turning them out onto a wire rack to cool completely. Serve dusted with a mixture of icing sugar and cinnamon.