Portuguese egg tart dessert (Printable Version)

Flaky phyllo cups filled with creamy cinnamon custard, topped with powdered sugar for a sweet indulgence.

# What You Need:

→ 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 Make It:

01 - Set the oven to 400°F to prepare for baking.
02 - Brush each phyllo sheet lightly with melted butter, stack three sheets, and cut into squares large enough to fit muffin tin cups. Repeat until you have 12 stacks.
03 - Press each phyllo stack gently into the cups of a 12-cup muffin tin to form shells.
04 - Bake the prepared phyllo cups for 8 to 10 minutes until they turn lightly golden, then remove and cool slightly.
05 - In a medium saucepan, whisk together milk and cornstarch until smooth; add heavy cream, sugar, egg yolks, vanilla, cinnamon, and salt.
06 - Over medium heat, whisk constantly until custard thickens, approximately 5 to 7 minutes; remove from heat immediately.
07 - Distribute the warm custard evenly among the baked phyllo shells.
08 - Return filled phyllo cups to the oven and bake for 8 to 10 minutes until custard sets and tops develop a light golden hue.
09 - Allow tarts to cool slightly, then sprinkle with ground cinnamon and powdered sugar before serving.

# Expert Tips:

01 -
  • The phyllo cups stay crispy even after the custard goes in—a small miracle of timing and technique.
  • That cinnamon-scented custard is rich but not heavy, leaving you wanting just one more tart (or three).
  • You can make these ahead and reheat them, so they're perfect for entertaining without last-minute scrambling.
02 -
  • Cornstarch is non-negotiable if you want custard that stays smooth and doesn't separate—I learned this the hard way with a batch that looked curdled before I knew better.
  • The phyllo cups will continue cooking as the custard bakes, so pull them from the oven the moment the custard sets and the tops show color, not when they're deeply browned.
  • Room-temperature eggs whisk into warm milk without scrambling, but you still need to whisk constantly and keep the heat at medium—impatience here is the enemy.
03 -
  • Keep melted butter warm but not hot—if it cools, it will separate and won't brush smoothly onto the phyllo sheets.
  • If your custard looks even slightly grainy or separated as it cooks, stop immediately, remove from heat, and whisk vigorously away from direct heat for a minute to smooth it back out.
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