Air Fryer Hong Kong Egg Tarts — Flaky Pastry, Silky Custard

Uncle Boon's Hong Kong-style egg tarts with buttery, flaky pastry shells and silky smooth custard filling — made in the air fryer. These are identical to the ones from Hong Kong bakeries. The two-fat pastry technique is the secret to those shatteringly flaky layers.

🥘 Ingredients

• The pastry uses two types of fat — lard (or butter) and shortening — combined in a specific technique to create layering. The custard is eggs, evaporated milk, sugar, and a tiny bit of vanilla. The baked-through custard should be smooth, just set, and slightly wobbly in the centre.

👨‍🍳 Steps

1. Step 1: Mix flour, icing sugar, and salt. Add cold lard and shortening. Using your fingertips, rub fat into flour until the mixture looks like coarse crumbs — some pea-sized pieces of fat should remain (these create the flaky layers). Add cold water 1 tbsp at a time just until dough comes together...

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