If you love American Cookies and the classic Tart Italian, this recipe is the perfect meeting point between two delicious worlds. The Cookie Tart in Air Fryer is a simple, quick, and irresistible dessert, ideal when you crave something good: crunchy on the outside and delicious on the inside, it’s perfect for breakfast, snack, or as a last-minute dessert. Plus, cooking in the air fryer makes everything more practical and quick without sacrificing taste.
Actually, I started with the idea of making a cookie cake, but I realized I didn’t have all the ingredients. So I thought of making a tart, one of the family’s favorite desserts, and to please everyone, this amazing Cookie Tart, cooked in Air Fryer or, if you prefer, in the oven.
The base of this tart is made with a incredibly crumbly, buttery and fragrant dough, enriched with chocolate chips just like in cookies. For the filling, I used slabs of dark and white chocolate to create a beautiful visual contrast, but you can customize it to your liking: only dark chocolate, only white chocolate, or milk chocolate.
I used the same chocolate mix for the surface, chopping it roughly, but again you can adapt the recipe to your tastes and what you have available.
Preparing the Cookie Tart is really simple: you won’t need special tools and you don’t even have to melt the chocolate. Just break it with your hands and place it directly inside the pastry shell.
Vital for the perfect success of this tart is the rest of the pastry: first 1 hour in the fridge and then 10 minutes in the freezer already in the mold. Another important tip concerns the butter, which should be added to the other ingredients soft but not creamy: just leave it out of the fridge for about half an hour to achieve the ideal consistency and work it quickly.
I will also explain my own trick to obtain an even crunchier pastry, with a little trick when greasing the mold 🤩
So, are you ready?
Let’s prepare together this delicious Cookie Tart in Air Fryer, with all the instructions also for oven cooking.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 10 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for a 8/9 inch pan
- 2 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 5.3 oz butter (at room temperature)
- 1/2 cup dark chocolate chips
- 1 pinch salt
- 3.5 oz 50% dark chocolate
- 3.5 oz white chocolate
- 1.75 oz 50% dark chocolate
- 1.75 oz white chocolate
- as needed powdered sugar
- as needed breadcrumbs (to coat the pan)
Tools
Recommended Tools
- 1 Air Fryer
- 1 Bowl
- 1 Knife
- 2 Parchment paper 2 sheets
- 1 Plastic wrap
- 1 Tart pan non-stick 8/9 inch
- 1 Fork
Steps
Preparation of the Air Fryer Cookie Tart
In a bowl, combine flour, eggs, sugar, and a good pinch of salt
Work the ingredients with a fork until you get a sandy mixture
Add the soft butter cut into pieces and knead quickly with your hands
As soon as the mixture starts to compact, add the chocolate chips and continue to knead, either in the bowl or on a work surface, until you get a smooth dough
Wrap the dough with plastic wrap and let it rest in the fridge for 1 hour
Meanwhile, grease the pan well and sprinkle with breadcrumbs including the edges, removing the excess. It’s an excellent trick not only to perfectly unmold the dessert but to obtain greater crispness of the base creating a delicious golden color, it also absorbs the moisture from the filling, toasting the bottom well.
After resting, roll out the pastry with a rolling pin into two discs: use 2/3 to line the base and the rest to cover and close it once filled.
Do it, for convenience, between two lightly floured sheets of parchment paper, this way the pastry won’t stick and it will be easier to line the pan
Line the pan with the first pastry disc by helping yourself with the parchment paper: flip the dough inside the pan and once the pastry adheres perfectly to the edges, gently remove the paper. Cut off the excess pastry by trimming the edges with a spatula or knife
Prick the base with the tines of a fork
Now fill the shell with 7 oz of chocolate cut into small squares
Now you can cover with the other disc, sealing the edges well and pressing lightly
Distribute the roughly chopped chocolate on the surface and place it in the freezer for 10 minutes
After the resting time in the freezer, preheat the air fryer for 2/3 minutes and transfer the mold to the grill or tray
Cook at 320°F for 30 minutes
After the first cooking, raise the temperature to 340°F and continue for 7/10 minutes
The tart is ready when the edges and surface are well browned. Let it cool well before unmolding it for a perfect slice
Your Cookie Tart is ready🤩🤩 you can leave it plain or sprinkle the surface with powdered sugar
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Oven Cooking
Bake the Tart in a preheated oven at 320°F fan or 340°F static for 30 minutes, then raise the temperature to 340°F fan or 355°F static and continue for about 10 minutes
Storage, Tips, and Variations
Storage
The Cookie Tart keeps perfectly at room temperature for 3/4 days, covered with a cake dome or wrapped in cling film, away from heat sources.
During the warmer months, it is advisable to store it in the refrigerator for up to 4 days. In this case, take it out at least 20/30 minutes before serving so it returns to the right consistency.
You can also freeze it: cut it into slices, wrap them individually and store them in the freezer for up to 1 month. Just let them thaw at room temperature.
Tips
Like the oven, every air fryer is different: check the tart during the last minutes of cooking to avoid it getting too dark on the surface.
If the top tends to brown too much, you can cover it with a sheet of aluminum in the last minutes, making sure to block it well at the base to prevent the air from moving it against the resistance and burning. Be careful, it can be dangerous.
The tart is ready when it is golden on the surface and well cooked at the base.
Once cooked, let it cool completely in the pan: this step is essential to get a compact and well-defined slice.
Filling Variations
This Cookie Tart is extremely versatile and lends itself to many variations, so you can adapt it to your tastes or the ingredients you have at home.
Chocolate:
– dark: for a more intense and less sweet result, ideal for those who love strong flavors.
– milk: perfect if you prefer a sweeter tart.
– white: gives a delicate, enveloping note, also excellent in combination with dark chocolate.
– Mix of chocolates: dark, milk, and white together for a scenic and super delicious effect.
Hazelnut spread: spread it on the bottom and add some pieces of chocolate for an even richer core.
