Portuguese Egg Tart Delight (Print View)

Flaky phyllo cups filled with cinnamon-scented custard, topped 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

# Directions:

01 - Preheat the oven to 400°F.
02 - Lightly brush each phyllo sheet with melted butter, stack three sheets, and cut squares large enough to line muffin tin cups to form 12 stacks.
03 - Press each stack gently into the cups of a 12-cup muffin tin to create 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 over medium heat, whisking constantly for 5 to 7 minutes until custard thickens, then 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 to cool slightly, then dust with ground cinnamon and powdered sugar before serving.

# Expert Tips:

01 -
  • The contrast between shattering phyllo and creamy custard is addictive, and you'll find yourself reaching for a second one before the first has even cooled.
  • They look impressive enough to serve at a dinner party but come together in less time than you'd expect, leaving you feeling like a pastry magician.
02 -
  • The custard will thicken more as it cools, so err on the side of slightly looser rather than thick while cooking, or you'll end up with something the texture of pudding instead of creamy custard.
  • Phyllo pastry is forgiving as long as you work with confidence and don't fuss with it too much; hesitation is what makes it tear and crack.
03 -
  • If your phyllo starts to crack while you're working with it, a light mist of water from a spray bottle smooths it back down without tearing it further.
  • Making the custard in a heavy-bottomed saucepan prevents hot spots where the mixture can scramble or burn along the edges while you're whisking.
Go Back