Portuguese egg tart delight (Printable Version)

Flaky phyllo shells hold smooth custard with cinnamon, dusted lightly with powdered sugar for a delightful finish.

# The Ingredients You'll 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

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F.
02 - Lightly brush each phyllo sheet with melted butter. Stack 3 sheets and cut into squares large enough to line muffin tin cups. Repeat to make 12 stacks.
03 - Gently press each stack into the cups of a 12-cup muffin tin to create shells.
04 - Bake for 8–10 minutes until lightly golden. Remove and set aside.
05 - In a medium saucepan, whisk 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, about 5–7 minutes. Remove from heat.
07 - Divide the warm custard evenly among the baked phyllo cups.
08 - Bake for 8–10 minutes until custard is set and tops are lightly golden.
09 - Cool slightly, then dust with cinnamon and powdered sugar before serving.

# Additional Tips::

01 -
  • The phyllo shells stay impossibly crispy even as the custard sets, giving you that delicate contrast with every bite.
  • They look fancy enough for company but come together in less than an hour from start to finish.
  • That subtle cinnamon-vanilla flavor feels sophisticated without being complicated to achieve.
02 -
  • The custard must be whisked constantly or it will break and become lumpy—there's no recovering from that, so don't multitask during this step.
  • Overbaking the phyllo shells before filling them actually prevents them from becoming soggy, so don't be timid with that first bake.
  • Serving these slightly warm transforms them completely; cold tarts lose some of their silky texture and become almost rubbery.
03 -
  • Make the custard while the phyllo shells bake so everything comes together fresh and warm.
  • A tiny pinch of lemon zest in the custard adds brightness that makes the cinnamon sing—most traditional recipes include this, and now I never skip it.
  • These reheat beautifully in a 160°C oven for about 8 minutes if you've stored them chilled, and the shells crisp right back up.
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