Pastel de Belém (Portuguese Custard Tart)

Ingredients

• 6 sheets phyllo pastry sheets
• 4 tablespoons butter, melted
• 1 cup whole milk
• 3 whole egg yolks
• ¼ cup sugar
• 1.5 tablespoons cornstarch
• ¼ teaspoon ground cinnamon

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

2. 2

   Pour the milk into a small saucepan and place it over medium heat until small bubbles form around the edges, about 3 minutes—do not let it boil.

3. 3

   While the milk heats, put the egg yolks and sugar into a medium bowl and whisk with a fork until the mixture looks pale yellow and thick, about 2 minutes.

4. 4

   Sprinkle the cornstarch into the egg mixture and whisk until no lumps remain, about 30 seconds.

5. 5

   Slowly pour the hot milk into the egg mixture while whisking constantly to prevent lumps from forming, about 1 minute.

6. 6

   Pour the custard back into the saucepan and place it over medium heat, whisking constantly until it thickens and coats the back of a spoon, about 4 minutes.

7. 7

   Remove the custard from heat and stir in the cinnamon until evenly mixed, about 20 seconds. Let it cool for 2 minutes.

8. 8

   Lay one phyllo sheet flat on a clean work surface, then brush the entire top surface with melted butter using a pastry brush.

9. 9

   Layer 2 more phyllo sheets on top, brushing each with melted butter between layers, creating a 3-sheet stack.

10. 10

    Cut the phyllo stack into 6 equal squares using a sharp knife, cutting straight down through all layers.

11. 11

    Press each phyllo square gently into a muffin cup of a standard muffin tin, letting the corners point upward above the rim.

12. 12

    Repeat steps 8–11 with the remaining 3 phyllo sheets and melted butter to fill all 12 muffin cups.

13. 13

    Spoon the cooled custard into each phyllo cup until two-thirds full, dividing evenly among all 12 tarts.

14. 14

    Place the muffin tin into the preheated oven and bake until the phyllo edges are deep golden brown, about 8 minutes. Watch carefully—phyllo browns quickly.

15. 15

    Remove the tin from the oven and let the tarts cool in the tin for 3 minutes, then carefully lift each one out using a small fork and place on a wire rack to cool completely, about 5 minutes.

Tools you’ll need

• oven
• small saucepan
• medium mixing bowl
• fork or whisk
• pastry brush
• sharp knife
• standard 12-cup muffin tin
• wire cooling rack

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