20-Min Custard Tarts (No Blind Bake)
Crispy phyllo shells filled with silky egg custard and a hint of vanilla — ready in under 20 minutes, no oven wait. Viral-easy Portuguese-style tarts that taste like you spent hours.
- Total time
- 20 min
- Servings
- 8
- Calories
- 178
- Protein
- 4g
indulgentelegantchineseeggscrispycreamysilkydessert
Ingredients
- 8 cups (or 1 package) frozen phyllo dough or puff pastry cups
- 3 large egg yolks
- ½ cup sweetened condensed milk
- ¼ cup whole milk or heavy cream
- ½ tsp vanilla extract
- ⅛ tsp (pinch) nutmeg, freshly grated
Instructions
- 1
Preheat oven to 400°F. Place frozen pastry cups on a baking sheet.
- 2
Whisk egg yolks, condensed milk, cream, and vanilla in a bowl until smooth.
- 3
Pour custard filling into each pastry cup until three-quarters full.
- 4
Dust the top of each tart lightly with nutmeg.
- 5
Bake for 12–14 minutes until the crust is golden and custard jiggles slightly.
- 6
Cool for 2 minutes in the pan, then carefully lift onto a wire rack.
Tools you’ll need
- baking sheet
- whisk
- mixing bowl
- small spoon or ladle
- microplane or fine grater (for nutmeg)
- oven thermometer (optional)
- wire cooling rack
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