Crispy Custard Tarts in 25 Minutes
Golden, flaky phyllo shells filled with silky custard and topped with a caramelized sugar crust — inspired by Portuguese pastéis de nata but ready in under 30 minutes. No yeast, no lamination, just buttery layers and creamy filling.
- Total time
- 25 min
- Servings
- 8
- Calories
- 165
- Protein
- 3g
Ingredients
- 8 sheets phyllo dough sheets
- 3 tbsp unsalted butter, melted
- 1 cup whole milk
- 3 whole egg yolks
- 4 tbsp granulated sugar, divided
- ½ tsp vanilla extract
- 1 tbsp cornstarch
Instructions
- 1
Preheat oven to 400°F. Brush 8 cups of a muffin tin with melted butter.
- 2
Layer 1 phyllo sheet in each cup, gently pressing into the tin and letting edges overhang slightly.
- 3
Whisk egg yolks, milk, 3 tbsp sugar, vanilla, and cornstarch in a bowl until smooth and no lumps remain.
- 4
Pour custard into each phyllo cup until three-quarters full. Bake 14–16 minutes until phyllo is golden and custard jiggles slightly.
- 5
Remove from oven. Sprinkle remaining 1 tbsp sugar evenly over each tart while still hot.
- 6
Cool 5 minutes in the tin, then run a knife around the edges and lift out. Serve warm with the caramelized top facing up.
Tools you’ll need
- muffin tin (12-cup standard)
- pastry brush
- whisk
- mixing bowl
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
