Portuguese Egg Tart Delight (Print version)

Flaky phyllo cups with smooth cinnamon custard and a dusting of powdered sugar for a sweet finish.

# 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 - Set oven temperature to 400°F and 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 to form 12 stacks.
03 - Press each stack gently into the cups of a 12-cup muffin tin to shape the shells.
04 - Bake the phyllo shells for 8 to 10 minutes until lightly golden. Remove and allow to cool slightly.
05 - In a medium saucepan, whisk milk and cornstarch until smooth. Add heavy cream, sugar, egg yolks, vanilla extract, cinnamon, and salt. Cook over medium heat, whisking constantly, until thickened, about 5 to 7 minutes. Remove from heat.
06 - Divide the warm custard evenly among the baked phyllo cups.
07 - Return filled cups to the oven and bake for 8 to 10 minutes until custard is set and tops are lightly golden.
08 - Allow tarts to cool slightly, then dust with cinnamon and powdered sugar before serving.

# Expert Tips:

01 -
  • They come together faster than you'd expect, yet taste like you spent all afternoon in the kitchen.
  • The contrast between shattered phyllo and silky custard is genuinely addictive, especially when dusted with cinnamon sugar.
  • Once you master the technique, you'll have a showstopper dessert that impresses without stress.
02 -
  • Never skip the pre-baking of phyllo cups; it prevents soggy bottoms and gives you that satisfying crunch.
  • If your custard breaks or looks grainy, strain it through a fine sieve before filling—this saves the entire batch.
  • The tarts taste even better after a few hours of cooling, so make them ahead without guilt.
03 -
  • Keep phyllo sheets covered with a barely damp towel while working to prevent drying; even a few minutes of air exposure will make them brittle.
  • If you don't have a 12-cup muffin tin, use a mini muffin tin and reduce baking time by 2 to 3 minutes per stage for smaller, precious tarts.
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