Air Fryer Chinese Egg Tarts (Dan Tat): A Sweet Bite of Nostalgia

Golden, flaky pastry cradling a silky smooth custard center – these air fryer Chinese egg tarts bring the beloved dim sum favorite right to your home kitchen, with all the authentic flavor and none of the fuss!

My first taste of dan tat wasn’t in a high-end restaurant but in my aunt’s tiny kitchen in Chinatown. Every Sunday afternoon, I’d watch her nimble fingers press the dough into little tart tins while sharing stories of her childhood in Hong Kong. The apartment would fill with the sweet aroma of vanilla and eggs as we waited impatiently for the tarts to emerge from the oven, their tops glistening like amber jewels.

When I moved across the country for work, those Sunday afternoons became precious memories. My attempts to recreate her recipe always fell short until I discovered my air fryer could achieve that perfect balance – a crisp, flaky crust with a delicately set custard center. Now these little tarts transport me back to my aunt’s kitchen with every bite, proving that sometimes new technology is the key to preserving tradition.

Ingredients

For the Pastry:

• 1 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 egg yolk
• 2-3 tablespoons ice water

For the Custard Filling:

• 3 large eggs
• 1/3 cup granulated sugar
• 2/3 cup hot water
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Make the pastry dough: In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing just until dough comes together (add remaining water if needed).
2. Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Make the custard filling: In a heatproof bowl, dissolve sugar in hot water, stirring until completely clear. Let cool slightly.
4. Whisk eggs, evaporated milk, vanilla, and salt in another bowl. Slowly pour in the sugar water while whisking continuously.
5. Strain the mixture through a fine-mesh sieve to remove any lumps for a silky smooth custard.
6. Prepare the tarts: Roll out the chilled dough to about 1/8-inch thickness on a lightly floured surface. Cut out circles slightly larger than your tart molds (3-inch circles work well for standard tart molds).
7. Gently press dough circles into tart molds, trimming any excess. Place filled molds in the refrigerator for 15 minutes.
8. Preheat your air fryer to 340°F (170°C) for 3 minutes.
9. Carefully pour the custard filling into each tart shell, filling about 80% full.
10. Place tarts in the air fryer basket (work in batches if needed) and cook for 10-12 minutes until the custard is just set with a slight wobble in the center and the pastry is golden.
11. Let cool for 5 minutes before removing from molds. Serve warm or at room temperature.

Recipe Notes

• For an extra flaky crust, use the Chinese pastry technique: roll out the dough, fold in thirds like a letter, turn 90 degrees, and repeat twice more before cutting.
• If you prefer a sweeter custard, increase sugar to 1/2 cup.
• These tarts are best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
• For a traditional finish, brush the tops with a little beaten egg mixed with a drop of yellow food coloring before air frying.

Prep time: 25 minutes | Chill time: 45 minutes | Cook time: 12 minutes | Makes: 8-10 tarts

Enjoy these little bites of sunshine, a perfect ending to any meal or a delightful accompaniment to your afternoon tea!