Azeitão queijadas are small tarts of fresh cheese (requeijão), egg yolk, cinnamon and lemon, open on top and lightly caramelised. A 19th-century recipe with convent origins. Best eaten warm, two at a time.
The reference shop is Queijadas Oliveira in Vila Nogueira de Azeitão — baking in the same spot since 1910. A specific stop is worth it: fresh from the oven is nothing like supermarket-packaged.
While in Azeitão, combine with a tasting at José Maria da Fonseca or Bacalhôa and a late lunch in the village. A good half-day run from Setúbal.