20-Minute Custard Tarts with Phyllo Crust
Buttery phyllo cups filled with silky egg custard and a whisper of vanilla — ready in minutes, tastes like a Portuguese pastel de nata. Serve warm with espresso for the full experience.
- Total time
- 20 min
- Servings
- 8
- Calories
- 148
- Protein
- 3g
Ingredients
- 6 sheets phyllo pastry sheets
- 3 tbsp butter, melted
- 3 large eggs
- ⅓ cup sweetened condensed milk
- ½ tsp vanilla extract
- ¼ tsp cinnamon
Instructions
- 1
Preheat oven to 400°F. Brush a 12-cup muffin tin with melted butter.
- 2
Stack phyllo sheets and cut into 12 squares. Press one square into each muffin cup, letting edges flare.
- 3
Whisk eggs, condensed milk, vanilla, and cinnamon until smooth and pale.
- 4
Pour custard into each phyllo cup, filling halfway. Bake 10–12 minutes until filling wobbles slightly but edges are set.
- 5
Cool in tin for 2 minutes, then lift tarts onto a plate. Dust with cinnamon if desired.
Tools you’ll need
- 12-cup muffin tin
- pastry brush
- whisk
- small 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.
