Portuguese Egg Tart Delight (Printable version)

Crisp phyllo shells filled with smooth cinnamon custard, topped 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 - Brush each phyllo sheet lightly with melted butter. Stack three sheets together and cut into squares large enough to line muffin tin cups. Repeat to create twelve stacks.
03 - Gently press each stacked square into the cups of a 12-cup muffin tin to form pastry shells.
04 - Bake the phyllo cups for 8 to 10 minutes until lightly golden. Remove from oven and set aside.
05 - In a medium saucepan, whisk together milk and cornstarch until smooth. Add heavy cream, sugar, egg yolks, vanilla extract, cinnamon, and a pinch of salt.
06 - Cook over medium heat, whisking constantly, until custard thickens, approximately 5 to 7 minutes. Remove from heat.
07 - Evenly divide the warm custard among the baked phyllo cups.
08 - Bake for another 8 to 10 minutes until the custard is just set and the tops are lightly golden.
09 - Allow to cool slightly, then dust the tarts with cinnamon and powdered sugar before serving.

# Expert Advice:

01 -
  • The contrast between crackly phyllo and velvety custard is genuinely addictive and worth mastering.
  • They taste like you spent hours in a professional kitchen, but come together in under an hour with simple ingredients.
  • One batch fills your kitchen with that unmistakable cinnamon-vanilla aroma that makes everyone wonder what you're making.
02 -
  • Cornstarch is your ally here—it thickens without making the custard heavy or grainy, which is why traditional recipes swear by it instead of flour.
  • The custard will continue to set slightly as it cools, so it's better to pull it out of the oven when it still looks just barely underdone in the center.
  • Phyllo dries out the moment it's exposed to air, so work quickly and keep unused sheets covered with a damp kitchen towel.
03 -
  • If your phyllo is frozen, thaw it in the refrigerator the night before—don't rush the process or it becomes sticky and impossible to work with.
  • The egg yolks are crucial; they're what makes the custard golden and rich, so never substitute with whole eggs or the texture will be too light.
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