Prep your air fryer and tin. Preheat the air fryer to 325°F (160°C) for about 5 minutes. Lightly grease a 6–7 inch tart tin or small pie dish that fits inside your basket.

Fit the crust. On a lightly floured surface, roll the pie dough to about 1/8 inch thick. Press it into the tin, letting the edges rise slightly above the rim. Trim excess and prick the base with a fork a few times.

Quick set the crust. Place the tin in the air fryer and cook at 325°F (160°C) for 6–8 minutes until the surface looks dry and just starting to set. If it puffs, press it back gently with a spoon. This step helps prevent a soggy bottom.

Warm the dairy. In a small saucepan, gently heat the milk and cream until warm and steamy but not boiling. Take off the heat. This helps the custard cook evenly.

Whisk the custard base. In a bowl, whisk eggs, sugar, vanilla, and salt until smooth. Slowly stream in the warm milk mixture while whisking. If you see bubbles, tap the bowl on the counter to settle them. For an ultra-smooth finish, strain through a fine sieve into a measuring jug.

Fill the crust. Pour the custard into the warm crust, leaving a little space at the top. Sprinkle a light dusting of nutmeg or cinnamon if you like. If you have melted butter, brush a whisper-thin layer on the crust edge for extra color.

Air fry gently. Lower the temperature to 300°F (150°C). Cook for 16–22 minutes, depending on your air fryer and tin depth. The custard is done when the edges are set and the center still has a soft wobble. If the crust edge browns too fast, tent it with a thin strip of foil.

Cool and set. Remove the tart and let it cool to room temperature, about 45–60 minutes. The custard will finish setting as it cools. For the cleanest slices, chill 1–2 hours before serving.

Serve. Enjoy plain, or add a few fresh berries. A light dusting of powdered sugar looks lovely just before serving.