Flaky phyllo shells are filled with creamy egg custard in this Chinese inspired treat.
Servings
24 tarts
Prep Time
5 Min
Cook Time
20 Min
Cooking Directions
Combine Tofu, sugar, cornstarch, egg yolk, vanilla and salt to the bowl of a food processor and purée until smooth. Fill each phyllo cup with custard about 1/8” from the top of the crust. Bake at 375 degrees for approximately 20 minutes.