Air Fryer Ginkgo Coconut Pudding Tarts

 

Air Fryer Ginkgo Coconut Pudding Tarts

Air Fryer Ginkgo Coconut Pudding Tarts

This recipe offers a unique and subtly sweet treat by combining the creamy richness of coconut pudding with the slightly chewy texture and delicate flavour of finely chopped ginkgo nuts, all baked to golden perfection in the air fryer.

Yields: 6 small tarts

Prep time: 25 minutes

Cook time: 12-15 minutes

Ingredients:

For the Coconut Pudding Filling:

  • 1 cup full-fat coconut milk
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Ginkgo:

  • ½ cup shelled and peeled ginkgo nuts (fresh or canned, drained if canned)
  • 1 teaspoon neutral oil (like vegetable or canola)

For the Tart Base:

  • 1 sheet (about 13x9 inches) frozen shortcrust pastry, thawed according to package directions

Equipment:

  • Air fryer
  • Small oven-safe tartlet moulds (about 3-4 inches in diameter)
  • Sharp knife
  • Cutting board
  • Small saucepan
  • Whisk
  • Small frying pan
  • Fork

Instructions:

1. Prepare the Ginkgo:

  • If using fresh ginkgo nuts, ensure they are shelled and peeled. You may need to blanch them briefly in boiling water to remove the inner skin.
  • Finely chop the ginkgo nuts.
  • Heat the neutral oil in a small frying pan over medium-low heat.
  • Add the chopped ginkgo nuts and gently sauté for 3-5 minutes, stirring occasionally, until they are lightly golden and slightly softened. Be careful not to burn them.
  • Remove from the heat and set aside to cool.

2. Prepare the Coconut Pudding Filling:

  • In a small saucepan, whisk together the coconut milk, granulated sugar, cornstarch, egg yolk, and salt until smooth.
  • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle simmer. This should take about1 5-7 minutes.
  • Remove the saucepan from the heat and stir in the vanilla extract.
  • Let the pudding cool slightly for about 5-10 minutes.

3. Assemble the Tarts:

  • Lightly grease the tartlet moulds.
  • Unfold the thawed shortcrust pastry sheet. Using a sharp knife, cut out circles or squares of pastry slightly larger than the size of your tartlet moulds. You should get about 6 pieces.
  • Gently press the pastry into each mould, allowing any excess to hang over the edges.
  • Divide the sautéed and cooled finely chopped ginkgo nuts evenly among the pastry-lined moulds.
  • Carefully pour the slightly cooled coconut pudding over the ginkgo nuts in each tart.

4. Air Fry the Tarts:

  • Preheat your air fryer to 160°C (320°F).
  • Carefully place the filled tartlet moulds into the preheated air fryer basket, ensuring they are not overcrowded. You may need to cook them in batches depending on the size of your air fryer.2
  • Air fry for 12-15 minutes, or until the pastry is golden brown and the filling is set. The filling might still have a slight wobble in the centre but will firm up as it cools.

5. Finish and Serve:

  • Once cooked, carefully remove the tarts from the air fryer and let them cool in the moulds for at least 10-15 minutes before gently removing them.
  • Serve the ginkgo coconut pudding tarts warm or at room temperature.

Tips:

  • Ensure the ginkgo nuts are finely chopped so they distribute evenly in the tarts and cook properly.
  • Sautéing the ginkgo nuts beforehand helps to bring out their subtle flavour and slightly softens their texture.
  • Be careful not to overcook the coconut pudding, as it can become too thick. It should be a smooth, custard-like consistency.
  • If you prefer a sweeter tart, you can slightly increase the amount of sugar in the pudding.
  • For a richer flavour, you can use homemade shortcrust pastry.
  • You can garnish the cooled tarts with a sprinkle of toasted coconut flakes or a few extra pieces of lightly sautéed ginkgo nuts.
  • Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

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