Today I present this delightful Multigrain Tart with Fruit and Lemon Cream, baked in an Air Fryer. Many believe that you cannot bake desserts in an Air Fryer and that the result is unsatisfactory… with yet another recipe I want to show you this is not true! Small precautions to achieve a fantastic result: use the correct mold suitable for baking, ideally non-stick or aluminum; place the tray on the perforated rack; use proper and not too high temperatures and a short preheating of the fryer for a few minutes helps.
You probably know it is not the first time I propose tarts baked in the Air Fryer and all my desserts are prepared in the air fryer to avoid turning on the oven. The Multigrain Tart with Fruit and Lemon Cream is a fresh dessert, perfect for this season. Its characteristic is a crumbly shortcrust pastry, prepared with a flour I really appreciate; it works well for sweet and savory recipes too: a mix of cereal flours with seeds. If you’d like to try it I have included the Amazon link in the ingredients.
The Multigrain Tart with Fruit and Lemon Cream is filled with a velvety, soft lemon cream and topped with fresh fruit — in this case blueberries and strawberries — but you can use other fruits depending on taste and season. To make the cream more aromatic, I grated the lemon zest into the milk; often the milk is simmered with whole peels and then removed — I guarantee that prepared this way it is even more tasty and fresh.
The shortcrust pastry made with this particular flour has a more rustic but still delicate taste; it is baked blind, a method that requires a few essential steps to obtain a perfect crumbly shortcrust. It can be the base for other preparations that you will then fill as you like. For a spectacular effect use fruits of different colors and a dusting of powdered sugar will give the final refined touch.
Multigrain Tart with 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: Low cost
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Air fryer, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Ingredients for a heart-shaped pan 9 x 8.7 x 1.9 in (approx) or a round pan 7–8 in
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 1/2 tbsp cornstarch (or all-purpose flour)
- 3/4 cup milk
- 2 lemons (zest, edible)
- 1 cup+1tbsp multigrain flour (or all-purpose (00) flour)
- 7 tbsp butter
- 1/3 cup + 1 tbsp cup powdered sugar (or granulated)
- 1 egg yolk
- 1/2 lemon (zest, edible)
- 1 pinch salt
- 1 1/3 cups strawberries
- 2/3 cup blueberries (fresh)
- as needed powdered sugar
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Tools
What you need to prepare the Multigrain Tart with Fruit and Lemon Cream in the Air Fryer
- 1 Small saucepan
- 1 Hand mixer
- 1 Sieve
- 1 Bowl
- Plastic wrap
- 1 Food processor
- 1 Rolling pin
- 2 Parchment paper sheets
- 1 Aluminum pan heart-shaped
- 1 Spatula
- 1 Knife
- 1 Powdered sugar shaker
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Steps
How to prepare the Multigrain Tart with Fruit and Lemon Cream in the Air Fryer
Start with the lemon cream, which you will first cool at room temperature and then refrigerate for 2–3 hours. For preparation, follow the steps in the Muffins with Lemon Cream using the ingredients indicated in this recipe.
In a food processor, stand mixer or by hand, combine the flour, cold butter and powdered sugar until you obtain a sandy mixture.
Transfer to a work surface or a bowl, add the egg yolk, grated lemon zest, a pinch of salt and work the mixture by hand.
Once you have a smooth, homogeneous dough, wrap it in plastic wrap and refrigerate for half an hour.
After resting, remove the plastic wrap and roll the dough between two sheets of lightly floured parchment paper.
Line the greased and floured pan with the rolled dough. Prick the base with the tines of a fork and place it in the freezer for 15 minutes or in the refrigerator for half an hour.
After resting, cover the tart shell with parchment paper, trimming it as closely as possible to expose the edges. Fill the shell with dried beans or pie weights.
Preheat the air fryer for 2–3 minutes and bake at 374°F for 10 minutes (use the ‘bake’ program if your fryer has a desserts setting, or set temperature and time manually).
The edges should be lightly golden.
When the first bake is done, remove the pan, discard the beans and parchment and return the tart to the fryer.
Now bake at 338°F for 20 minutes.
The shortcrust is ready — let it cool completely before removing it from the pan. Wait a few hours before filling it.
Take the lemon cream from the refrigerator and whisk it briefly to restore a creamy consistency. With a spatula fill the tart shell and level it well. Now you can top it with fruit — here is how I did it, but feel free to arrange it as you prefer. Start by adding the blueberries.
After slicing the strawberries, arrange them on the cream.
Return the tart to the refrigerator until serving time, I recommend at least one hour.
Dust the tart with powdered sugar (optional). Did you like this recipe? You can rate it by giving stars 🌟🌟🌟🌟🌟 after the tips section!
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Storage Tips and Variations for the Multigrain Tart with Fruit and Lemon Cream in the Air Fryer
The tart keeps in the refrigerator for 2–3 days maximum, covered with plastic wrap.
The multigrain flour can be replaced with the same quantity of all-purpose flour.
For the shortcrust pastry you can replace powdered sugar with granulated sugar for a slightly more rustic texture.
Pan for baking the Multigrain Tart with Fruit and Lemon Cream in the Air Fryer
As mentioned, it is important to use suitable pans: non-stick and/or aluminum. If you don’t have a heart-shaped pan, use a simple round pan with a maximum diameter of 7–8 in. If you want to use a 9.5 in (24 cm) pan, double the quantities.
Tips for preparing the shortcrust pastry and the cream
Prepare the shortcrust and the pastry cream in advance; for example you can bake the shortcrust the day before so it is completely cold before filling — otherwise the heat would warm the cream and compromise its texture.
Oven Baking
The baking temperatures are the same as for the air fryer, so you can follow the same steps. Cooking times may vary by a few minutes depending on the oven.
FAQ (Questions and Answers)
Can the Multigrain Tart with Fruit and Lemon Cream be baked in a traditional oven?
Yes, the shortcrust of the Multigrain Tart with Fruit and Lemon Cream can be baked in a conventional oven. Keep the same temperature and adjust the times as needed — of course the oven should be preheated before starting to bake.
