Portuguese Egg Tart Delight (Print Version)

Crisp phyllo cups with creamy cinnamon custard and a dusting of powdered sugar.

# Components:

→ Phyllo Cups

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

→ Custard Filling

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

→ Topping

11 - 1 teaspoon ground cinnamon
12 - 2 tablespoons powdered sugar

# Directions:

01 - Preheat the oven to 400°F.
02 - Lightly brush each phyllo sheet with melted butter. Stack 3 sheets and cut into squares large enough to line muffin tin cups. Repeat to make 12 stacks.
03 - Gently press each stacked square into the cups of a 12-cup muffin tin to shape pastry shells.
04 - Bake the phyllo cups for 8 to 10 minutes until lightly golden, then remove 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 salt.
06 - Cook mixture over medium heat, whisking constantly, until custard thickens, about 5 to 7 minutes. Remove from heat.
07 - Divide warm custard evenly among baked phyllo cups.
08 - Bake for 8 to 10 minutes until custard is just set and tops are lightly golden.
09 - Allow tarts to cool slightly, then dust with cinnamon and powdered sugar before serving.

# Expert Advice:

01 -
  • They look fancy enough for guests but come together in under an hour, which feels like getting away with something.
  • The contrast between crispy phyllo and smooth custard is genuinely addictive—you'll find yourself reaching for just one more.
  • Cinnamon and vanilla create this warm, almost cozy flavor that somehow feels both indulgent and comforting.
02 -
  • Don't overbake the custard—it will continue to set as it cools, and overcooked egg yolks turn grainy, which ruins the whole thing.
  • Whisking the milk and cornstarch together cold prevents lumps; I learned this after serving some definitely lumpy tarts to guests and feeling embarrassed for a week.
  • If your phyllo cracks while you're layering it, just keep going—the butter holds it together and the imperfections add charm.
03 -
  • Make sure your butter is truly melted but not hot when you brush the phyllo, or it'll cook the sheets instead of just coating them.
  • Egg yolks should be at room temperature before you whisk them into the custard; cold yolks can cause lumps when they hit the hot mixture.
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