Air Fryer Golden Custard Tart

Prep Time: 15 minutes
Cook Time: 14–18 minutes
Total Time: 30–35 minutes
Servings: 6

Ingredients

For the Crust

• 1 sheet refrigerated pie crust or puff pastry, thawed
• 1 teaspoon unsalted butter (for greasing the pan)

For the Custard Filling

• 1 cup (240 ml) whole milk
• ½ cup (120 ml) heavy cream
• ⅓ cup (65 g) granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• Pinch of ground nutmeg (optional)

For Garnish

• Powdered sugar, for dusting (optional)
• Fresh berries, for serving (optional)

Instructions

1. Preheat the air fryer to 320°F (160°C) for 3–5 minutes.
2. Lightly grease a 6-inch round cake pan or tart pan that fits your air fryer basket.
3. Line the pan with the pie crust or puff pastry, gently pressing it into the edges. Trim any excess dough and prick the bottom several times with a fork.
4. In a saucepan over medium heat, warm the milk and cream until just steaming—do not boil.
5. In a bowl, whisk together the sugar, egg yolks, whole egg, cornstarch, vanilla, and salt until smooth.
6. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper them.
7. Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until it just begins to thicken. Remove from the heat.
8. Strain the custard through a fine-mesh sieve for an extra-smooth filling, then pour it into the prepared crust.
9. Sprinkle with a pinch of nutmeg, if using.
10. Air fry at 320°F (160°C) for 14–18 minutes, or until the edges are set and the center has a slight wobble.
11. Cool completely, then refrigerate for at least 2 hours before slicing for the best texture.
12. Dust with powdered sugar and serve with fresh berries, if desired.

Serving Suggestions

• Enjoy with hot coffee or tea.
• Top with whipped cream and fresh strawberries or raspberries.
• Drizzle with caramel or berry sauce for an elegant dessert.

Tips

• Don’t overcook—the center should still jiggle slightly when you remove it from the air fryer; it will finish setting as it cools.
• If the crust browns too quickly, loosely cover the tart with aluminum foil for the last few minutes of cooking.
• For a citrus twist, add 1 teaspoon of lemon or orange zest to the custard.
• Store covered in the refrigerator for up to 3 days. Serve chilled for the creamiest texture.