Egg tarts are one of the most-remade bakery treats online right now, and the air fryer shortcut skips rolling any pastry: press ready-rolled puff into a muffin tin, pour in a four-ingredient custard, air fry. The shell puffs and shatters, the custard sets with a gentle wobble, and it looks like it came from a Hong Kong bakery window.
Everything you need
- 1 sheet ready-rolled puff pastry
- 2 eggs
- ⅓ cup milk
- 3 tbsp (38 g) granulated sugar
- ½ tsp vanilla extract
- 3 tbsp boiling water
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Cut the pastry into 6 squares and press each one into a muffin cup, patting it up the sides so it holds a tart shape. Chill while you make the custard.
For this step
- 1 sheet ready-rolled puff pastry
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Dissolve the sugar in the boiling water, then whisk in the milk, eggs and vanilla until smooth. Strain through a sieve for the classic glassy top, though it works without.
For this step
- 2 eggs
- ⅓ cup milk
- 3 tbsp (38 g) granulated sugar
- ½ tsp vanilla extract
- 3 tbsp boiling water
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Pour the custard into the chilled pastry cases, filling to about 1 cm from the top since it puffs slightly.
For this step
- 1 sheet ready-rolled puff pastry
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Air fry at 190°C / 375°F for 12 to 14 minutes, until the pastry is deep golden and the custard has a gentle wobble in the centre, not a liquid jiggle.
For this step
- 1 sheet ready-rolled puff pastry
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Leave in the tin for 5 minutes before lifting out. The custard finishes setting as it cools.
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Straining the custard is what gives bakery tarts their smooth, bubble-free top. Worth the extra minute.
- Pull them when the centre still wobbles gently. Custard keeps cooking from residual heat and turns rubbery if left in too long.
Make it your own
- Add a few strands of steeped saffron or a spoon of matcha to the custard.
- Swap puff pastry for shortcrust for the denser Portuguese-style egg tart shell.
Storing & reheating
Best the day they're made, at room temperature. Fridge for 2 days, but the pastry softens; a 3 minute re-crisp at 180°C helps.
Frequently asked
Why did my egg tart custard curdle?
The water was too hot when mixed straight with egg, or the air fryer ran too hot. Dissolve the sugar in boiling water first, then cool it slightly before whisking in the eggs.
Can I use frozen tart shells instead of puff pastry?
Yes, pre-made mini tart shells work well and skip the pressing step. Fill and air fry for about 10 to 12 minutes since the shell is already thin.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.