Portuguese-Style Egg Tarts
Crispy phyllo cups filled with silky custard—a delicate dessert inspired by Portuguese pastéis de nata but simplified for home baking. Golden, flaky, and ready in under an hour.
- Total time
- 45 min
- Servings
- 8
- Calories
- 245
- Protein
- 4g
Ingredients
- 8 sheets phyllo dough (thawed if frozen)
- 4 tbsp butter, melted
- 4 whole egg yolks
- ½ cup sweetened condensed milk
- ¼ cup heavy cream
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
Instructions
- 1
Preheat oven to 400°F. Line a muffin tin with phyllo cups by layering 2 sheets per cup, brushing each with melted butter.
- 2
Whisk egg yolks, condensed milk, cream, and vanilla until smooth and glossy.
- 3
Pour custard mixture into phyllo cups until three-quarters full.
- 4
Sprinkle each tart with a pinch of cinnamon.
- 5
Bake 20–25 minutes until custard is set but centers still jiggle slightly when shaken.
- 6
Cool in tin 10 minutes, then transfer to a wire rack to cool completely.
Tools you’ll need
- muffin tin (12-cup)
- pastry brush
- whisk
- mixing bowl
- wire rack
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