If you love American Cookies and the classic Italian Tart, this recipe is the perfect blend of two delicious worlds. The Cookie Tart in Air Fryer is a simple, quick, and irresistible dessert, ideal when you’re craving something good: crispy on the outside and delightful inside, it’s perfect for breakfast, a snack, or as a last-minute dessert. Moreover, cooking in the air fryer makes everything more practical and faster, without sacrificing taste.
Initially, I intended to make a cookie cake, but realized I didn’t have all the ingredients. So I decided to make a tart, one of the family’s favorite desserts, and to satisfy everyone, this amazing Cookie Tart, baked in an Air Fryer or, if you prefer, in the oven.
The base of this tart is made with a very crumbly, buttery, and fragrant dough, enriched with chocolate chips just like in cookies. For the filling, I used tablets of dark and white chocolate, also to create a nice visual contrast, but you can customize it to your liking: just dark chocolate, just white chocolate, or milk chocolate.
I used the same chocolate mix for the surface as well, chopping it roughly, but again you can adapt the recipe to your taste and what you have available.
Making the Cookie Tart is really simple: you won’t need any special tools, and you don’t even have to melt the chocolate. Just break it into pieces with your hands and place it directly inside the shortcrust shell.
Essential for the perfect outcome of this tart is the resting of the shortcrust: first 1 hour in the fridge and then 10 minutes in the freezer already in the mold. Another important detail concerns the butter, which should be added to the other ingredients soft but not creamy: just keep it out of the fridge for about half an hour to get the ideal consistency and work it quickly.
I’ll also explain a little trick I use to make the shortcrust even crunchier, with a small detail when greasing the mold 🤩
So, are you ready?
Let’s prepare this delicious Cookie Tart in an 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 20/22 cm pan
- 2 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 2/3 cup 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
- to taste powdered sugar
- to taste breadcrumbs (for coating 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 20/22 cm
- 1 Fork
Steps
Preparation of the Cookie Tart in Air Fryer
In a bowl, combine flour, eggs, sugar, and a pinch of salt
Work the ingredients with a fork until you get a sandy mixture
Add the softened butter cut into pieces and knead quickly with your hands
As soon as the mixture begins to compact, add the chocolate chips and continue kneading, either in the bowl or on a work surface, until you have 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 is an excellent trick not only to perfectly release the desserts but to achieve greater crispness of the base, creating a delicious golden color. Furthermore, it absorbs the moisture of the filling, toasting the bottom well
After the resting time, roll out the dough with a rolling pin into two discs: use 2/3 to line the base and the rest to cover and seal it after filling.
To make it easier, do it between two lightly floured sheets of parchment paper so the dough won’t stick and it will be easier to line the pan
Line the pan with the first disc of dough using the parchment paper as an aid: flip the dough into the pan, and once the dough sticks perfectly to the edges, gently remove the sheet. Cut off the excess dough by trimming the edges with a spatula or knife
Prick the base with a fork
Now fill the shell with 200 g of chocolate cut into squares
Now you can cover it with the other disc, sealing the edges well and pressing lightly
Distribute the roughly chopped chocolate over the surface and put it in the freezer for 10 minutes
After the resting time in the freezer, preheat the fryer for 2/3 minutes and transfer the pan to the rack or tray
Bake at 320°F for 30 minutes
After the first bake, raise the temperature to 340°F and continue for 7-10 minutes
The tart will be ready when the edges and surface are nicely golden. Allow it to cool well before removing 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 360°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 fridge 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.
It is also possible to freeze it: cut it into slices, wrap them individually, and store them in the freezer for up to 1 month. Let them thaw at room temperature.
Tips
Like the oven, each air fryer is different: check the tart in the last minutes of cooking to prevent it from darkening too much on the surface.
If the top tends to color excessively, you can cover it with a sheet of aluminum in the last minutes, making sure to secure it well at the base to prevent the air from moving it against the element, which can burn. Be careful, it can be dangerous.
The tart is done 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 crucial for obtaining 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: offers a delicate and enveloping note, also great in combination with dark.
– 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 chocolate pieces for an even richer core.
