5-Min Espresso Custard Tarts
No-bake custard tarts filled with silky egg custard and topped with a shot of espresso. Ready in 5 minutes, no oven needed.
- Total time
- 5 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
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Ingredients
- 8 count store-bought mini phyllo cups or tartlet shells
- 3 count egg yolks
- ⅓ cup sweetened condensed milk
- ½ tsp vanilla extract
- ¼ cup espresso (cooled)
- 1 tbsp cocoa powder (optional, for dusting)
Instructions
- 1
Whisk egg yolks, condensed milk, and vanilla until the mixture is pale and smooth.
- 2
Pour custard mixture evenly into each tartlet shell until three-quarters full.
- 3
Refrigerate tarts for 3 minutes while espresso cools to room temperature.
- 4
Top each tart with 1 tbsp cooled espresso, letting it pool slightly on the surface.
- 5
Dust lightly with cocoa powder if desired. Serve immediately or chill up to 1 hour.
Tools you’ll need
- small whisk or fork
- small bowl
- spoon or small ladle
- refrigerator
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