Today I present this delicious Multigrain Tart, Fruit and Lemon Cream, cooked in an Air Fryer. Many believe that it’s not possible to bake desserts in an Air Fryer and that the results are unsatisfactory…with another recipe, I want to show you that’s not the case! Small adjustments for a fantastic result: use the correct baking pan suitable for desserts, ideally nonstick or aluminum; place the pan on the perforated rack; use correct temperatures, not too high, and briefly preheat the fryer for a few minutes helps.
By now you know that it’s not the first time I present tarts cooked in an Air Fryer and all my desserts are prepared in the fryer avoiding the oven. The Multigrain Tart, Fruit and Lemon Cream is a fresh dessert, perfect for this period. Its characteristic is a crumbly crust, prepared with a flour I’m really appreciating, great for both sweet and savoury dishes, a mix of cereal flours with seeds. If you’re interested in trying it, I’ve included the Amazon link in the ingredients.
The Multigrain Tart, Fruit and Lemon Cream is filled with a lemon cream, velvety and soft, garnished with fresh fruit, in this case, blueberries and strawberries, but you can use other types of fruit according to your tastes and the season. To make the cream more flavored, I grated the zest of the lemons into the milk, usually, it is simmered with whole peels and then removed, but I guarantee you that prepared like this it is even more delicious and fresh.
The crust, prepared with this particular flour has a more rustic taste, but at the same time delicate, baked blind (or white) that requires some crucial steps to achieve a crumbly and perfect crust. It can be the base for other preparations that you can then fill to your liking and for a scenic effect use fruit of different colors and a sprinkle of powdered sugar will give its final and refined touch. Multigrain Tart, Fruit and Lemon Cream is ideal at the end of a meal, for a special occasion or a birthday party…you’ll make a great impression.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Ingredients for a heart-shaped mold 9×8.7×1.9 inches or a round one 7/8 inches
- 2 egg yolks
- 1/4 cup sugar
- 2 1/2 tbsp cornstarch (or flour)
- 3/4 cup milk
- 2 lemon (edible peel)
- 1 cup multigrain flour (or all-purpose flour)
- 7 tbsp butter
- 1/2 cup powdered sugar (or granulated)
- 1 egg yolk
- 1/2 lemon (edible peel)
- 1 pinch salt
- 1 cup strawberries
- 3/4 cup blueberries (fresh)
- to taste powdered sugar
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Tools
What you need to prepare the Multigrain Tart, Fruit and Lemon Cream in Air Fryer
- 1 Small Pot
- 1 Electric Whisk
- 1 Sieve
- 1 Bowl
- Food Wrap
- 1 Food Processor
- 1 Rolling Pin
- 2 Parchment Paper sheets
- 1 Aluminum Pan heart-shaped
- 1 Spatula
- 1 Knife
- 1 Sugar Shaker
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Steps
How to prepare the Multigrain Tart, Fruit and Lemon Cream in Air Fryer
Start with the lemon cream, which you will let cool initially at room temperature and then in the fridge for 2/3 hours. For the preparation, follow the steps of Muffins with Lemon Cream using the ingredients listed in this recipe
In the mixer, planetary mixer, or if you prefer by hand, knead flour, cold butter, and powdered sugar until you get a sandy mixture
Transfer it to a work surface or a bowl, add the egg yolk, grated lemon, a pinch of salt and mix the dough by hand
Once you have obtained a smooth and homogeneous mixture, wrap it with food wrap and place it in the fridge for half an hour
After the resting time of the pastry, remove the wrap and roll it between two slightly floured sheets of parchment paper
Line the previously buttered and floured pan with the rolled pastry. Prick the base with a fork and put it in the freezer for 15 minutes or in the fridge for half an hour.
After the resting time, cover the pastry with parchment paper, cut it as much as possible to expose the edges. Add dried beans inside.
Preheat for 2/3 minutes and cook at 375°F for 10 minutes, bake program for those who have a pastry program or manually set degrees and times
The edges should be slightly golden
After the first bake, remove the pan, discard the beans, the parchment paper, and place the tart back in the fryer
Now cook at 340°F for 20 minutes
The pastry is ready, let it cool completely before removing it from the pan. Wait a few hours before filling it
Take the cream from the fridge, whisk it before using to return to creamy consistency. With a spatula, cover the pastry shell by leveling it well. Now you can fill it with fruit, I’ll show you how I filled mine, but you can do it to your liking. Start filling with blueberries
After slicing the strawberries, place them on the cream
Put it back in the fridge until serving time, I recommend at least an hour
Sprinkle the tart with powdered sugar (optional) Did you like this recipe? You can rate it by giving it many stars 🌟🌟🌟🌟🌟 after the advice section!
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Storage Advice and Variations for Multigrain Tart, Fruit and Lemon Cream in Air Fryer
The Tart keeps in the fridge for 2/3 days at most covered with food wrap.
The multigrain flour can be replaced with the same quantity of all-purpose flour
For the preparation of the crust, you can replace powdered sugar with granulated sugar; you’ll get a slightly more rustic texture
Baking Pan for Cooking Multigrain Tart, Fruit and Lemon Cream in Air Fryer
As I already mentioned, it is important to use suitable pans: nonstick and/or aluminum. If you don’t have a heart-shaped pan, use a simple pan with a diameter of 7/8 inches maximum. If you want to use a 9-inch pan, double the amounts
Tips for Preparing the Crust and Cream
Prepare the crust and custard cream in advance, for example, you can bake the crust the day before so it is completely cool before being filled; otherwise, the heat would warm the cream compromising its consistency
FAQ (Questions and Answers)
Can the Multigrain Tart, Fruit and Lemon Cream also be baked in an oven?
Yes, the crust of the Multigrain Tart, Fruit and Lemon Cream can also be baked in an oven. Keep the same temperature and adjust the time; obviously, the oven must be preheated before starting the baking
