Portuguese Egg Tart Delight (Printer-friendly)

Flaky phyllo shells filled with cinnamon-spiced custard and dusted with powdered sugar for a sweet treat.

# Ingredient List:

→ 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

# How-To Steps:

01 - Set oven temperature to 400°F (200°C).
02 - Brush each phyllo sheet lightly with melted butter and stack 3 sheets. Cut stacks into squares large enough to line muffin cups, preparing 12 stacks in total.
03 - Press each stack gently into the cups of a 12-cup muffin tin to form pastry shells.
04 - Bake shells for 8 to 10 minutes until lightly golden, then remove and cool.
05 - In a medium saucepan, whisk together 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 the warm custard evenly among the baked phyllo shells.
08 - Bake for 8 to 10 minutes until the custard is set and tops are lightly golden.
09 - Allow to cool slightly, then dust with ground cinnamon and powdered sugar before serving.

# Expert Advice:

01 -
  • They come together in under an hour and feel showstopping enough for company or a quiet moment of indulgence.
  • The pastry shatters on your tongue while the custard melts like silk—that textural contrast is genuinely addictive.
  • Once you nail the technique, you'll make these again and again because they're easier than they seem.
02 -
  • Cornstarch is non-negotiable—without it, your custard will break and look curdled, but with it, you'll have silky success every time.
  • Phyllo is terrified of drying out, so keep it covered until the exact moment you need it, and work quickly; it forgives butter but not air exposure.
  • The custard is done cooking the instant it coats the back of a spoon—not a minute longer, or you'll have bits of scrambled egg floating in your filling.
03 -
  • A pinch of lemon zest whisked into the warm custard adds brightness that makes people pause and ask what that subtle flavor is.
  • If your phyllo tears, don't panic—overlap the torn pieces with a little butter and keep building layers; the final tart won't know the difference.
  • Dust the tarts with powdered sugar just before serving so it doesn't dissolve into the custard and lose its elegant finish.
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