15-Min Egg Custard Tarts
Crispy phyllo cups filled with silky custard in 15 minutes — no rolling, no blind baking. Golden, jiggly centers with caramelized edges inspired by Portuguese-style egg tarts.
- Total time
- 15 min
- Servings
- 12
- Calories
- 142
- Protein
- 4g
Ingredients
- 6 sheets phyllo sheets
- 3 tbsp butter, melted
- 3 large whole eggs
- 2 large egg yolks
- ½ cup sweetened condensed milk
- ¼ cup evaporated milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 400°F. Line a 12-cup muffin tin with phyllo: brush each sheet with melted butter, cut into 3-inch squares, layer 2 squares per cup.
- 2
Whisk whole eggs, yolks, condensed milk, evaporated milk, and vanilla until smooth and glossy.
- 3
Pour custard into each phyllo cup, filling three-quarters full. Custard will jiggle slightly.
- 4
Bake for 12–14 minutes until custard is set at the edges but the center still jiggles slightly and the edges are golden.
- 5
Cool in the tin for 2 minutes, then lift gently onto a serving plate while still warm.
Tools you’ll need
- 12-cup muffin tin
- pastry brush
- whisk
- measuring cups and spoons
- oven
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