Portuguese Custard Tarts
Crispy, buttery phyllo cups filled with silky egg custard and a hint of cinnamon—a fusion of Portuguese tradition meets simple home baking. Ready in under an hour, no special equipment required.
- Total time
- 45 min
- Servings
- 8
- Calories
- 172
- Protein
- 4g
Ingredients
- 6 sheets phyllo dough sheets
- 4 tbsp butter, melted
- ¾ cup whole milk
- 3 large eggs
- 3 tbsp sugar
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- ¼ tsp cinnamon
Instructions
- 1
Preheat oven to 400°F. Line a muffin tin with 8 paper liners.
- 2
Stack phyllo sheets and cut into 16 squares (roughly 4×4 inches each).
- 3
Layer 2 phyllo squares per cup, brushing each lightly with melted butter. Press gently into the liners.
- 4
Bake phyllo cups 6 minutes until pale golden. Remove and let cool slightly.
- 5
Whisk together milk, eggs, sugar, cornstarch, vanilla, and cinnamon in a bowl until smooth.
- 6
Pour custard into each phyllo cup, filling three-quarters full. Don't overfill.
- 7
Bake 15–18 minutes until custard is set at edges but jiggles slightly in the center.
- 8
Cool in the tin 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tools you’ll need
- muffin tin (12-cup or similar)
- paper muffin liners
- small whisk
- medium bowl
- pastry brush
- wire rack
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