15-Minute Egg Custard Tarts
Crispy phyllo cups filled with silky Chinese-style egg custard, caramelized on top and done in under 10 minutes. No pastry-making required—just phyllo, eggs, and evaporated milk.
- Total time
- 15 min
- Servings
- 8
- Calories
- 142
- Protein
- 4g
Ingredients
- 8 sheets phyllo dough sheets
- 3 tbsp butter, melted
- 4 large eggs
- ½ cup evaporated milk
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 tbsp unsalted butter, cold
Instructions
- 1
Preheat oven to 400°F. Brush a 12-cup muffin tin with melted butter.
- 2
Line each muffin cup with one phyllo sheet, letting edges hang over rim. Brush lightly with melted butter.
- 3
Whisk together eggs, evaporated milk, sugar, vanilla, and salt until smooth and pale.
- 4
Pour custard mixture evenly into each phyllo cup, filling to just below the rim.
- 5
Top each tart with a small piece of cold butter. Bake 8–10 minutes until custard is set but centers still jiggle slightly.
- 6
Remove from oven and let cool 2 minutes in the tin before sliding onto a plate.
Tools you’ll need
- 12-cup muffin tin
- pastry brush
- medium mixing bowl
- whisk
- measuring spoons and cups
- oven
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