20-Min Custard Tarts (No Fridge Time)
Crispy phyllo cups filled with silky egg custard and a hint of vanilla — ready to eat in 20 minutes. The Chinese-Portuguese classic reimagined for a weeknight dessert.
- Total time
- 20 min
- Servings
- 8
- Calories
- 155
- Protein
- 4g
Ingredients
- 6 sheets phyllo pastry sheets
- 3 tbsp butter, melted
- 3 whole eggs
- ½ cup whole milk
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 400°F. Arrange 8 muffin cups on a sheet pan (skip if using a muffin tin).
- 2
Layer 3 phyllo sheets, brushing each lightly with melted butter. Cut into 8 squares and press gently into muffin cups to form tart shells.
- 3
Whisk eggs, milk, sugar, and vanilla in a bowl until smooth. Pour custard filling into each shell, filling about three-quarters full.
- 4
Bake 12–14 minutes until phyllo is golden and custard is set but still slightly jiggly in the very center.
- 5
Cool for 2 minutes, then carefully remove tarts from the pan with a thin spatula.
- 6
Serve warm or at room temperature.
Tools you’ll need
- sheet pan
- muffin tin or 8 muffin cups
- pastry brush
- bowl
- whisk
- thin spatula
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