Portuguese Egg Tart Delight (Printable)

Flaky phyllo shells filled with silky cinnamon custard finished with a light dusting of powdered sugar.

# What You'll Need:

→ Phyllo Cups

01 - 12 sheets phyllo pastry
02 - 4 tbsp unsalted butter, melted

→ Custard Filling

03 - 1 cup whole milk
04 - 2 tbsp cornstarch
05 - ½ cup heavy cream
06 - ½ cup granulated sugar
07 - 4 large egg yolks
08 - 1 tsp pure vanilla extract
09 - ½ tsp ground cinnamon
10 - Pinch of salt

→ Topping

11 - 1 tsp ground cinnamon
12 - 2 tbsp powdered sugar

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Lightly brush each phyllo sheet with melted butter. Stack three sheets, then cut into squares large enough to line the cups of a 12-cup muffin tin. Repeat to form 12 stacks.
03 - Gently press each stack into muffin cups to create pastry shells.
04 - Bake the phyllo cups for 8 to 10 minutes until lightly golden. Remove and set aside.
05 - In a medium saucepan, whisk milk and cornstarch until smooth. Add heavy cream, sugar, egg yolks, vanilla, cinnamon, and salt.
06 - Cook over medium heat, whisking constantly, until custard thickens, approximately 5 to 7 minutes. Remove from heat.
07 - Divide warm custard evenly among the baked phyllo cups.
08 - Bake for 8 to 10 minutes until custard is set and the tops are lightly golden.
09 - Allow tarts to cool slightly, then dust with cinnamon and powdered sugar before serving.

# Expert Advice:

01 -
  • The crispy phyllo shell shatters between your teeth while the custard inside stays impossibly creamy and smooth.
  • Cinnamon and vanilla layer together in a way that makes you close your eyes with every bite.
  • They look fancy enough to impress but come together faster than most people expect.
02 -
  • If your custard breaks or looks grainy, it means the heat was too high or you stopped whisking—strain it through a fine sieve and serve anyway, or start over with lower heat and constant movement next time.
  • Don't fill the phyllo cups too full; leave a quarter-inch of space so the custard has room to puff without overflowing.
03 -
  • Make the custard while the phyllo shells cool so everything comes together warm—cold custard in a just-baked shell creates texture contrast but takes longer to set.
  • If phyllo sheets are sticking together, separate them gently with the edge of a knife and work in a cool kitchen; warmth makes them clingy and impossible.
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