Portuguese Egg Tart Cups (Printable version)

Flaky phyllo cups hold creamy, cinnamon-spiced custard topped with powdered sugar for a delightful treat.

# 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

# Directions:

01 - Preheat oven to 400°F.
02 - Lightly brush each phyllo sheet with melted butter. Stack 3 sheets together and cut into squares to fit muffin tin cups. Repeat to create 12 stacks.
03 - Gently press each stack into the cups of a 12-cup muffin tin to form pastry shells.
04 - Bake shells for 8 to 10 minutes until lightly golden. 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, until custard thickens, about 5 to 7 minutes. Remove from heat.
07 - Evenly divide the warm custard among the baked phyllo shells.
08 - Bake for 8 to 10 minutes until custard is set and tops are lightly golden.
09 - Cool slightly, then dust with cinnamon and powdered sugar before serving.

# Expert Advice:

01 -
  • They look impressive but come together faster than you'd think, making weeknight entertaining feel effortless.
  • The contrast between crispy phyllo and silky custard is honestly addictive, and they're just as good slightly warm as they are at room temperature.
  • Once you master the custard technique, you'll find yourself making these for every occasion because they disappear immediately.
02 -
  • Whisk that custard constantly over medium heat because even one moment of inattention can turn it grainy, and no amount of straining will fix it.
  • If your phyllo starts tearing while you're stacking and cutting, just patch it with a buttered scrap and keep going—the overlaps bake into beautiful crispy layers.
  • The custard will look a little loose when you pour it in, but it sets up perfectly during that final bake, so trust the process and don't overbake it.
03 -
  • If you're terrified of making custard, remember that constant whisking and medium heat are your friends—you're not looking for a boil, just a gentle bubble at the edges.
  • Brush your phyllo generously with butter because that's where the flavor and crispness come from, and skimping here is the most common mistake I see.
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