20-Min Crispy Custard Tart
A shortcut Italian custard tart with crispy phyllo instead of pastry, baked until golden and dusted with powdered sugar. No rolling, no blind baking — straight to the oven.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 6g
Ingredients
- 8 sheets phyllo dough sheets
- 4 tbsp butter, melted
- 1.5 cups whole milk
- 3 count egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- 1
Heat milk in a small saucepan over medium until steam rises, ~5 minutes. Do not boil.
- 2
Whisk egg yolks with granulated sugar until pale, ~2 minutes. Whisk in cornstarch and vanilla.
- 3
Slowly pour hot milk into eggs while whisking constantly to avoid scrambling. Pour custard back into the pan.
- 4
Stir constantly over medium heat until custard thickens and coats the back of a spoon, ~4 minutes. Remove from heat.
- 5
Brush a 9-inch pie dish with melted butter. Layer 4 phyllo sheets, brushing each with butter before the next.
- 6
Pour warm custard onto phyllo base. Top with remaining 4 phyllo sheets, brushing each layer with butter.
- 7
Bake at 400°F until phyllo is deep golden brown, ~8 minutes. Cool 5 minutes, then dust with powdered sugar.
Tools you’ll need
- 9-inch pie dish
- small saucepan
- whisk
- oven
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