20-Min Crispy Custard Tarts
Flaky phyllo cups baked until golden, filled with silky egg custard infused with vanilla and a whisper of caramel. No pastry-making required—ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 8
- Calories
- 165
- Protein
- 4g
Ingredients
- 6 sheets frozen phyllo sheets
- 3 tbsp butter, melted
- 4 whole eggs
- ½ cup sweetened condensed milk
- ½ tsp vanilla extract
- 2 tbsp granulated sugar
- ¼ tsp salt
Instructions
- 1
Preheat oven to 400°F. Brush a muffin tin with melted butter.
- 2
Cut phyllo sheets into 3-inch squares. Layer 2 squares per muffin cup, brush between each, pressing gently into cup.
- 3
Bake phyllo shells 6–8 minutes until edges are golden. Remove and let cool 2 minutes.
- 4
Whisk eggs, condensed milk, vanilla, sugar, and salt until smooth and pale.
- 5
Pour custard mixture into phyllo shells, filling each about three-quarters full.
- 6
Bake 6–8 minutes until custard is set but centers still jiggle slightly. Cool 2 minutes before serving.
Tools you’ll need
- muffin tin
- pastry brush
- chef's knife
- whisk
- mixing bowl
- oven
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