Portuguese Egg Tart Delight (Printable)

Flaky phyllo shells with creamy cinnamon custard topped with powdered sugar, a perfect sweet treat.

# What You 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

# How-To:

01 - Set oven temperature to 400°F (200°C).
02 - Brush each phyllo sheet lightly with melted butter, stack three sheets, then cut into squares large enough to fit muffin tin cups; repeat to create twelve stacks.
03 - Gently press each stacked square into a 12-cup muffin tin cavity, shaping the shells.
04 - Bake shells for 8 to 10 minutes until lightly golden, then remove and set aside.
05 - In a medium saucepan, whisk milk and cornstarch until smooth; add cream, sugar, egg yolks, vanilla, cinnamon, and salt.
06 - Heat over medium, whisking constantly, until thickened, approximately 5 to 7 minutes; then remove from heat.
07 - Divide custard evenly among the baked phyllo cups.
08 - Return to oven and bake for 8 to 10 minutes until custard sets and tops turn lightly golden.
09 - Allow to cool slightly, then dust with cinnamon and powdered sugar before serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and silky, warm custard is pure textural magic.
  • You get that impressive homemade bakery feel without needing years of pastry training.
  • They're small enough to feel indulgent but light enough that you can justify having two.
02 -
  • The custard thickens more as it cools, so pull it off the heat while it's still slightly looser than you think it should be.
  • Phyllo is forgiving if you're gentle; tears don't matter because the butter holds everything together, and they bake invisibly.
  • Serve these within a few hours of baking for the crispiest shells, though they reheat beautifully.
03 -
  • Brush your phyllo sheets with melted butter right up to the edges for even browning and maximum crispness.
  • The custard will firm up considerably as it cools, so slightly underbaking is your friend here.
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