Air Fryer Barley Coconut Custard Tarts

Air Fryer Barley Coconut Custard Tarts

Air Fryer Barley Coconut Custard Tarts

Imagine little pockets of creamy, subtly sweet coconut custard embracing the satisfying chewiness of pearled barley, all nestled in a crisp, golden tart shell. These Air Fryer Barley Coconut Custard Tarts offer a delightful textural contrast and a unique, comforting flavour profile. The air fryer cooks the tarts to a perfect golden brown in a fraction of the time, making this an easy yet impressive treat.

Yields: 6 small tarts

Prep time: 25 minutes

Cook time: 15-18 minutes

Ingredients:

For the Barley:

  • 1/4 cup pearled barley, rinsed
  • 3/4 cup water
  • Pinch of salt

For the Coconut Custard:

  • 1 cup full-fat coconut milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • Pinch of ground cardamom (optional, but lovely)

For the Tart Shells:

  • 1 sheet (about 13.2 oz) pre-made shortcrust pastry, thawed
  • 1 tablespoon melted butter or coconut oil (for brushing)

Equipment:

  • Small saucepan with lid
  • Mixing bowl
  • Whisk
  • 6 individual tartlet tins (about 4 inches in diameter)
  • Air fryer

Instructions:

1. Cook the Barley:

  • In the small saucepan, combine the rinsed barley, water, and salt.
  • Bring to a boil over medium-high heat.
  • Reduce heat to low, cover, and simmer for 20-25 minutes, or until the barley is tender and has absorbed most of the liquid.
  • Remove from heat and let it cool slightly.

2. Prepare the Coconut Custard:

  • In the mixing bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened.
  • Gradually whisk in the cornstarch until smooth.
  • In a separate saucepan, heat the coconut milk over medium heat until it just starts to simmer around the edges. Do not boil.
  • Slowly pour about half of the hot coconut milk into the egg yolk mixture, whisking constantly to temper the eggs.
  • Pour the warmed egg mixture back into the saucepan with the remaining coconut milk.
  • Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon. This should take about1 3-5 minutes.
  • Remove from heat and stir in the vanilla extract and cardamom (if using).
  • Gently fold in the cooked barley into the warm coconut custard.

3. Assemble the Tarts:

  • Unroll the thawed shortcrust pastry on a lightly floured surface.
  • Using a round cutter (slightly larger than the tartlet tins), cut out 6 circles.
  • Gently press each pastry circle into the individual tartlet tins, ensuring it fits snugly against the bottom and sides. Trim any excess pastry.
  • Divide the barley coconut custard mixture evenly among the pastry-lined tins.

4. Air Fry the Tarts:

  • Preheat your air fryer to 180°C (350°F).
  • Brush the edges of the pastry with melted butter or coconut oil. This will help them turn golden brown.
  • Carefully place the filled tartlet tins into the air fryer basket, ensuring they are not overcrowded. You may need to cook them in batches.
  • Air fry for 15-18 minutes, or until the pastry is golden brown and the custard is set.
  • Carefully remove the tarts from the air fryer and let them cool in the tins for a few minutes before gently transferring them to a wire rack to cool completely.

Tips:

  • Doneness Check: The custard should be slightly wobbly in the centre but not liquid. It will continue to set as it cools.
  • Preventing Soggy Bottoms: For extra crispiness, you can partially blind-bake the pastry shells in the air fryer for 5 minutes before adding the filling. Place parchment paper and pie weights (or dried beans) in the shells during this step.
  • Flavour Variations: Experiment with other spices like cinnamon or nutmeg. You could also add a touch of lemon or lime zest to the custard for brightness.
  • Serving Suggestions: These tarts are delicious served warm or at room temperature. You can garnish them with a sprinkle of toasted coconut flakes or a dusting of powdered sugar before serving.
  • Storage: Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

A Taste of Delight:

The first bite of these Air Fryer Barley Coconut Custard Tarts is a revelation. The flaky, golden crust gives way to a smooth, luscious coconut custard that's both rich and subtly sweet. The tender, slightly chewy barley adds an unexpected but utterly satisfying texture, creating a harmonious blend of sensations. The hint of cardamom (if used) adds a warm, aromatic complexity that elevates the entire experience. It's a comforting and unique treat that will surely delight your taste buds.

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