Portuguese Egg Tarts Delight (Print Version)

Crisp phyllo cups filled with creamy cinnamon custard and a dusting of powdered sugar.

# What 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

# How to Make It:

01 - Set oven temperature to 400°F and prepare for baking.
02 - Brush each phyllo sheet lightly with melted butter. Stack 3 sheets and cut into squares large enough to fit muffin tin cups to create 12 stacks.
03 - Press each stack gently into the cups of a 12-cup muffin tin to form pastry shells.
04 - Bake the shells for 8 to 10 minutes until lightly golden. Remove and set aside to cool slightly.
05 - Whisk milk and cornstarch in a medium saucepan until smooth. Add heavy cream, sugar, egg yolks, vanilla extract, cinnamon, and salt. Cook over medium heat, whisking constantly, until thickened, approximately 5 to 7 minutes.
06 - Evenly distribute the warm custard into 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 to cool slightly, then dust with ground cinnamon and powdered sugar before serving.

# Additional Tips::

01 -
  • The phyllo cups bake ahead, so you can fill them with warm custard whenever you're ready to serve.
  • That cinnamon-sugar dusting gives you permission to feel fancy while eating something utterly unpretentious.
  • One batch makes twelve, meaning you'll have leftovers to justify baking them again tomorrow.
02 -
  • Whisking the custard constantly is non-negotiable—even a 30-second distraction can turn your silky mixture into scrambled eggs, and there's no fixing that.
  • Cold phyllo sheets are brittle and prone to cracking; keep them covered with a damp towel and work with one or two at a time so they stay pliable.
  • The custard thickens more as it cools, so it will look slightly looser in the pan than it does in the finished tart—this is exactly right.
03 -
  • Use a light hand when pressing phyllo into the muffin cups; you're guiding, not forcing, so the pastry settles naturally and bakes evenly.
  • If your phyllo sheets are too dry and cracking, lightly mist them with water before buttering—a few seconds under a damp kitchen towel works wonders.
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