25-Minute Custard Tarts with Espresso
Buttery, crispy phyllo cups filled with silky egg custard and baked until the tops are caramelized golden. Serve warm with a shot of espresso for dipping or sipping alongside.
- Total time
- 25 min
- Servings
- 8
- Calories
- 168
- Protein
- 4g
Ingredients
- 8 sheets phyllo dough sheets
- 3 tbsp butter, melted
- 3 whole eggs
- ½ cup whole milk
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 1 cup espresso (for serving)
Instructions
- 1
Preheat oven to 400°F. Brush one phyllo sheet lightly with melted butter.
- 2
Layer two more phyllo sheets on top, brushing each with butter. Cut into 3-inch squares.
- 3
Press phyllo squares into a muffin tin to form cups. Repeat with remaining phyllo. Bake 5 minutes until light golden.
- 4
Whisk eggs, milk, sugar, and vanilla until smooth and pale. Pour mixture evenly into hot phyllo cups.
- 5
Bake 10–12 minutes until custard is set around the edges but slightly jiggles in the center. Tops should be golden.
- 6
Cool 2 minutes in the tin. Lift out gently and serve warm alongside hot espresso for dipping.
Tools you’ll need
- oven
- muffin tin (12-cup)
- pastry brush
- whisk
- mixing bowl
- sharp knife or pastry cutter
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