Custard Tarts (No Puff Pastry)
Crispy wonton wrapper shells filled with silky egg custard—inspired by Portuguese tarts but made in 20 minutes with ingredients you likely have. Baked until golden, dusted with cinnamon sugar.
- Total time
- 20 min
- Servings
- 8
- Calories
- 185
- Protein
- 5g
Ingredients
- 16 count wonton wrappers
- 3 large eggs
- ½ cup sweetened condensed milk
- ¼ cup heavy cream
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
Instructions
- 1
Preheat oven to 400°F. Press a wonton wrapper into each cup of a muffin tin, pleating gently to fit. Bake shells 5 minutes until light gold.
- 2
Whisk eggs, condensed milk, cream, and vanilla until smooth and pale, about 1 minute.
- 3
Remove muffin tin from oven. Carefully pour custard into each shell until three-quarters full.
- 4
Bake tarts 8–10 minutes until custard is set at edges but still trembles slightly in the center.
- 5
Mix cinnamon and sugar, then dust over warm tarts while they rest in the pan for 2 minutes.
- 6
Tip tarts out of the tin onto a plate. Serve warm or at room temperature.
Tools you’ll need
- standard muffin tin (12-cup)
- whisk
- measuring cups and spoons
- small bowl
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