Easy No-Fail Egg Tarts (Air Fryer or Oven Friendly)
Lightly crisp on the outside, silky and sweet on the inside – these egg tarts are easy to make, with bakery-quality results. Whether you're using a muffin tin or foil cups, this simple recipe guarantees perfect texture and flavor, even if you're a beginner!
Equipment
- Mixing bowls
- Spatula or pastry cutter
- Fork
- Fine mesh sieve
- Rolling pin (optional)
- Plastic wrap
- Muffin pan or foil tart cups (6 molds, approx. 7cm x 5cm x 3cm)
- Oven or air fryer
- Whisk
- Measuring cups & spoons
Ingredients
Tart Dough
- 100g cake flour (approx. 1 cup)
- 50g unsalted butter, chilled and cubed
- 10g sugar (1 tbsp)
- Pinch of salt
- 20g cold water (2 tbsp)
Egg Custard Filling
- 3–4 egg yolks
- 100g whipping cream (½ cup)
- 100g milk (½ cup)
- 50g sugar (5 tbsp)
- Pinch of salt
- 1 tsp vanilla extract
Instructions
Prepare the Tart Dough
- First Sift the flour
- In a mixing bowl, combine cake flour, sugar, and a pinch of salt.
- Add cold butter cubes. Cover it with a cling wrap and refrigrate for 30 minutes.
- Use a spatula or pastry cutter to cut the butter into the flour until it resembles pea-sized crumbs.
- Rub lightly with fingers until the texture resembles coarse yellow powder.
- Create a well in the center and add cold water. Gently mix with a fork until the dough starts to come together.
- Press into a log shape, wrap in plastic, and refrigerate for 1 hour.
Make the Custard Filling
- In a bowl, mix whipping cream and milk. Microwave for 1 minute until warm.
- Stir in sugar, vanilla extract, and a pinch of salt until fully dissolved.
- In another bowl, beat the egg yolks gently.
- Gradually add the warm milk mixture to the yolks while whisking.
- Strain the custard through a fine mesh sieve and set aside.
Shape the Tart Shells
- Divide the dough into 6 equal pieces.
- Press each portion into a muffin pan or foil cup, making sure the shell is thin and even.
- Prick the base of each tart shell with a fork to prevent puffing.
- Give the custard a final stir and pour into shells, filling each about 90% full.
Bake or Air Fry
- Oven MethodPreheat to 190°C (375°F) for 10 minutes.Bake for 30–35 minutes, or until the edges are golden and the custard is just set.
- Air Fryer MethodPreheat to 170°C (340°F) for 5 minutes.Air fry for 20 minutes, checking every 5 minutes after the 10-minute mark.
Cool & Serve
- Let the tarts cool in their molds for 5 minutes.
- Gently lift out with a fork or knife. Cool completely on a rack.
- Serve warm for the best texture, or refrigerate and reheat when ready to enjoy.
Notes
💡 Tips & Notes
- Keep the dough cold while working for the crispiest results.
- Fill tarts only 90% full to avoid overflow.
- Prick tart bases before filling to prevent puffing.
- You can freeze leftovers and reheat in an oven or air fryer at 180°C for 7 minutes.
- Use a kitchen scale for accurate results if available.