15-Min Custard Tarts
No-bake egg custard tarts with a buttery shortbread base and silky vanilla custard filling. Crispy on the outside, creamy inside—ready in minutes.
- Total time
- 15 min
- Servings
- 6
- Calories
- 156
- Protein
- 4g
indulgentelegantchinesevegetarianeggscreamycrispyflaky
Ingredients
- 12 shells mini phyllo tart shells (pre-baked)
- ⅓ cup sweetened condensed milk
- 2 large eggs
- ½ tsp vanilla extract
- 2 tbsp butter, melted
- ¼ tsp salt
Instructions
- 1
Whisk condensed milk, eggs, vanilla, melted butter, and salt in a bowl until smooth and pale, ~90 seconds.
- 2
Spoon custard filling into each phyllo shell until three-quarters full. Divide evenly across all 12 shells.
- 3
Bake at 350°F for 8–10 minutes until custard is set but centers still jiggle slightly when tapped.
- 4
Cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
Tools you’ll need
- mixing bowl
- whisk
- spoon
- standard muffin tin or phyllo tart pan
- wire rack
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