Custard Tarts
Buttery phyllo cups filled with silky egg custard, baked until golden. A viral Chinese-style dessert that tastes fancy but comes together in minutes.
- Total time
- 20 min
- Servings
- 8
- Calories
- 185
- Protein
- 4g
Ingredients
- ½ package phyllo sheets (6-8 sheets, thawed)
- 4 tbsp unsalted butter, melted
- 3 whole eggs
- ⅓ cup sweetened condensed milk
- ⅓ cup evaporated milk
- ½ tsp vanilla extract
- 1 tbsp sesame seeds for garnish
Instructions
- 1
Preheat oven to 400°F. Brush a 12-cup muffin tin lightly with melted butter.
- 2
Lay one phyllo sheet flat, brush with butter, then press gently into each muffin cup to form a small nest. Repeat with 1–2 more layers per cup.
- 3
Whisk eggs, condensed milk, evaporated milk, and vanilla until smooth and pale.
- 4
Pour custard into phyllo nests until three-quarters full. Sprinkle sesame seeds over each tart.
- 5
Bake 12–14 minutes until phyllo edges are golden brown and custard is set but slightly jiggly in the center.
- 6
Cool in the pan 5 minutes, then slide a thin knife around each tart and lift onto a plate. Serve warm or at room temperature.
Tools you’ll need
- 12-cup muffin tin
- pastry brush
- whisk
- small mixing bowl
- oven
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