The crumble cake with egg white shortcrust pastry is a very simple dessert to make but different from the classic and much-loved tarts due to its texture, and it’s this texture that makes this crumble cake very delicious. I cooked it in the air fryer so I can enjoy it even when it’s hot without turning on the oven. At first, I was a bit skeptical about cooking in the air fryer, but it’s fabulous. I have two types of air fryers: the classic one with a drawer and the oven-shaped one; I used the latter. Once again, I had some leftover egg whites, so I decided to make another tart with egg white shortcrust pastry, but with two textures: a very soft base filled with red fruit jam and a crunchy shell. You might wonder what the difference is between this crumble and the classic version; the difference lies in the shortcrust pastry—this crumble is made only with egg whites, so it remains much softer and more delicate with a crunchy shell, while the classic version is entirely crunchy. Anyway, as soon as you have leftover egg whites, try it; I’m sure it will win you over from the first bite. Let’s see together what we need and how to prepare the crumble cake with egg white shortcrust pastry in an air fryer.
TRY THESE TARTS TOO, THEY ARE SPECIAL
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
CRUMBLE CAKE WITH EGG WHITE SHORTCRUST PASTRY COOKED IN AIR FRYER TO ENJOY EVEN WHEN IT’S HOT WITHOUT TURNING ON THE OVEN
- 3 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3 egg whites (not whipped)
- 6 1/2 oz butter (cold)
- grated lemon zest
- powdered sugar (for dusting)
- jam (I used mixed berries)
- 5 1/3 oz shelled walnuts
Tools
YOU CAN USE A MIXER OR THE BIMBY FOR EASE, OR DO IT BY HAND
Steps
LET’S PREPARE THE CRUMBLE WITH EGG WHITES
To make the crumble, prepare the egg white shortcrust pastry and follow this recipe
Divide the shortcrust pastry into two parts, one smaller and one larger. Coarsely chop half of the walnuts and knead them into the smaller pastry quickly, then place the dough in the freezer. Roll out the rest of the pastry in a tart pan, mine is about 10 inches, raise it well all around the edge and remove the excess pastry, prick the bottom with a fork, then cover it with jam. Using a grater with large holes, grate the pastry with the walnuts you set aside, you can also do this step by hand, take pieces of pastry and crumble them on top forming the very irregular shell of the tart. Add the rest of the walnuts and bake the tart in the air fryer for 20 minutes at 390°F or in the oven at 340°F for about 30/35 minutes but adjust according to your oven. Remove from the oven and dust with powdered sugar. Let the crumble cool well before enjoying it.
FOR BIMBY USERS: put all the ingredients in the bowl, speed 5, 25 seconds, using the spatula.
BY HAND: pour the flour into a mound, make a classic well in the center, add the ingredients, and mix until you form a nice dough. It will take a little longer because the butter is cold, but if you cut it into small pieces, it will be easier to work with.
YOU CAN ALSO MAKE THIS DESSERT WITH A CLASSIC SHORTCRUST PASTRY OR WITH YOUR FAVORITE ONE
YOU CAN USE ANY TYPE OF JAM AND NUTS. IF YOU USE AN AIR FRYER WITH A DRAWER, THE TART PAN WILL CERTAINLY BE SMALLER, SO YOU WILL HAVE SOME LEFTOVER PASTRY YOU CAN MAKE DELICIOUS COOKIES OR FREEZE IT.
YOU CAN USE ANY TYPE OF JAM AND NUTS. IF YOU USE AN AIR FRYER WITH A DRAWER, THE TART PAN WILL CERTAINLY BE SMALLER, SO YOU WILL HAVE SOME LEFTOVER PASTRY YOU CAN MAKE DELICIOUS COOKIES OR FREEZE IT.
