Portuguese Egg Tart Delight (Print)

Flaky cups filled with creamy cinnamon custard, baked to golden perfection with a sweet topping.

# Components:

→ Phyllo Cups

01 - 12 sheets phyllo pastry
02 - 4 tbsp (60 g) unsalted butter, melted

→ Custard Filling

03 - 1 cup (250 ml) whole milk
04 - 2 tbsp cornstarch
05 - ½ cup (125 ml) heavy cream
06 - ½ cup (100 g) 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 - Lightly brush each phyllo sheet with melted butter. Stack three sheets and cut into squares large enough to line the cups of a 12-cup muffin tin. Repeat to prepare twelve stacks.
03 - Gently press each stack into the muffin tin cups to form pastry shells.
04 - Bake the phyllo cups for 8 to 10 minutes until lightly golden. Remove and set aside.
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 the custard thickens, about 5 to 7 minutes. Remove from heat.
07 - Divide the warm custard evenly among the baked phyllo cups.
08 - Bake for 8 to 10 minutes until the custard is set and tops are lightly golden.
09 - Allow tarts to cool slightly. Dust with ground cinnamon and powdered sugar before serving.

# Expert Advice:

01 -
  • The phyllo cups get impossibly crispy when you do the double-bake method, creating that shattering texture that makes eating them feel like a small rebellion.
  • Cinnamon-scented custard that tastes homemade in the best way, nothing artificial, just eggs and cream and warmth.
  • They take less than an hour start to finish, so you can surprise someone with fresh Portuguese tarts without spending your whole afternoon in the kitchen.
02 -
  • The moment you stop whisking the custard, it will continue to cook from residual heat, so pull it off the stove just before it looks fully thick—it should coat a spoon but still pour easily.
  • Phyllo is forgiving if you treat it gently, but it dries out fast once the package is open, so work quickly and keep unused sheets covered with a damp kitchen towel.
  • The tarts will seem like they're not quite set when you pull them from the oven, and that's exactly right; they'll firm up as they cool and will be creamy rather than rubbery.
03 -
  • If your phyllo tears while stacking, use it anyway—three sheets of phyllo can have a few holes and still bake beautifully, and nobody will notice once the custard and powdered sugar are on top.
  • A pinch of lemon zest stirred into the warm custard adds brightness without tasting obviously citrus, and it's the secret that makes people ask for your recipe.
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