Portuguese egg tart flaky custard (Printable)

Flaky phyllo cups hold a smooth, cinnamon-tinged custard with a delicate powdered sugar finish.

# What You'll 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 Steps:

01 - Set oven temperature to 400°F (200°C).
02 - Brush each phyllo sheet lightly with melted butter. Stack 3 sheets together and cut into squares large enough to fit muffin tin cups. Repeat to form 12 stacks.
03 - Press each phyllo stack gently into the cups of a 12-cup muffin tin to create shells.
04 - Bake shells for 8 to 10 minutes until they turn lightly golden. Remove from oven 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 a pinch of salt.
06 - Heat mixture over medium heat, whisking constantly until thickened, about 5 to 7 minutes. Remove from heat.
07 - Divide the warm custard evenly among the baked phyllo shells.
08 - Return filled cups to oven and bake for 8 to 10 minutes until custard is set and tops are lightly golden.
09 - Allow tarts to cool slightly, then dust with ground cinnamon and powdered sugar before serving.

# Expert Tips:

01 -
  • They look impressive but come together faster than you'd think, making you feel like a pastry wizard without spending your entire afternoon in the kitchen.
  • That contrast between the shattering phyllo crust and creamy, warming custard is genuinely addictive—you won't be able to stop at just one.
02 -
  • Do not skip whisking the milk and cornstarch together before adding everything else—any lumps will create a grainy, disappointing custard that no amount of straining can fix.
  • The custard will look too thin when you pour it, but trust the second bake; it continues setting as it cools, and overcooked custard becomes rubbery and sad.
03 -
  • Use a pastry brush with natural bristles rather than silicone for buttering phyllo sheets—it gives you better control and a more even, delicate coating.
  • If you don't have a muffin tin, you can gently shape phyllo over an oven-safe glass or ramekin turned upside down, then slide onto a baking sheet, though the muffin tin method is infinitely easier.
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