20-Min Egg Custard Tarts
Buttery phyllo cups filled with silky egg custard that bakes until golden. A Chinese bakery favorite that's surprisingly simple and ready in minutes.
- Total time
- 20 min
- Servings
- 8
- Calories
- 145
- Protein
- 4g
Ingredients
- 1 package (6 oz) phyllo dough (thawed)
- 4 tbsp butter, melted
- 3 large eggs
- ½ cup whole milk
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 400°F. Lightly brush a 12-count muffin tin with melted butter.
- 2
Stack 3 phyllo sheets. Brush each layer lightly with butter. Cut into 4 squares.
- 3
Press each phyllo square into a muffin cup, letting corners stick up slightly.
- 4
Whisk eggs, milk, sugar, and vanilla until smooth. Pour filling into each phyllo cup.
- 5
Bake 12–14 minutes until custard is set but centers still jiggle slightly. Cool 2 minutes.
- 6
Pop tarts out of the tin and serve warm or at room temperature.
Tools you’ll need
- 12-count muffin tin
- pastry brush
- knife
- whisk
- oven
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