25-Minute Custard Tarts (No Pastry Crust)
Silky egg custard baked in a muffin tin — crispy edges, creamy center, ready in under 30 minutes. A shortcut take on the Portuguese classic that skips the pastry.
- Total time
- 25 min
- Servings
- 8
- Calories
- 145
- Protein
- 6g
Ingredients
- 5 whole eggs
- ¾ cup whole milk
- ¼ cup sweetened condensed milk
- ½ tsp vanilla extract
- 1 tbsp butter, for greasing
- ¼ tsp ground cinnamon (optional garnish)
Instructions
- 1
Preheat oven to 350°F. Grease a 12-cup muffin tin with butter.
- 2
Crack eggs into a blender. Add whole milk, condensed milk, and vanilla. Blend until smooth, ~30 seconds.
- 3
Pour custard mixture evenly into prepared muffin cups, filling each about three-quarters full.
- 4
Bake for 14–16 minutes until edges are set but centers still jiggle slightly when shaken.
- 5
Remove from oven and let cool in the tin for 5 minutes, then run a thin knife around each tart to loosen.
- 6
Pop tarts out onto a plate. Dust lightly with cinnamon if desired. Serve warm or at room temperature.
Tools you’ll need
- oven
- 12-cup muffin tin
- blender
- butter (for greasing)
- thin knife
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