Air Fryer Recipe: Lemon Tart with Biscuit Crumb Base

 

Air Fryer Recipe: Lemon Tart with Biscuit Crumb Base

Air Fryer Lemon Tart with Biscuit Crumb Base

This recipe offers a quicker and slightly lighter take on a classic lemon tart, utilising the air fryer to create a beautifully crisp biscuit crumb base. The creamy, tangy lemon filling is then baked to perfection, resulting in a delightful dessert with contrasting textures and vibrant flavours.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 15-20 minutes (for the base) + 15-20 minutes (for the filling)

Ingredients:

For the Biscuit Crumb Base:

  • 1 1/2 tablespoons unsalted butter, melted
  • 1 1/4 cups (approximately 125g) fine biscuit crumbs (digestives, graham crackers, or your favourite plain biscuits)

For the Lemon Filling:

  • 17.6 oz (500g) cream cheese, softened
  • 1/2 cup (100g) caster sugar (superfine sugar)
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice, strained
  • 2 large egg whites, stiffly beaten

Instructions:

1. Prepare the Biscuit Crumb Base:

  • In a medium bowl, combine the melted butter and biscuit crumbs. Mix thoroughly until all the crumbs are evenly moistened.
  • Press the crumb mixture firmly and evenly into the base and up the sides of a 7-inch or 8-inch tart pan with a removable bottom.

2. Air Fry the Base:

  • Preheat your air fryer to 160°C (320°F).
  • Carefully place the tart pan in the air fryer basket.
  • Air fry for 15-20 minutes, or until the crust is lightly golden and feels firm to the touch.
  • Remove the tart pan from the air fryer and let the base cool completely on a wire rack.

3. Prepare the Lemon Filling:

  • In a large bowl, beat the softened cream cheese and caster sugar together with an electric mixer until smooth and creamy.
  • Beat in the egg yolks one at a time, mixing well after each addition.
  • Stir in the grated lemon zest and strained lemon juice.
  • In a separate clean bowl, beat the egg whites until stiff peaks form.
  • Gently fold the stiffly beaten egg whites into the cream cheese mixture until just combined. Be careful not to deflate the egg whites; this will ensure a light and airy filling.

4. Bake the Tart in the Air Fryer:

  • Pour the lemon filling into the cooled biscuit crumb base.
  • Carefully place the tart pan back into the air fryer basket.
  • Air fry at 150°C (300°F) for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the centre.
  • Remove the tart from the air fryer and let it cool completely at room temperature, then refrigerate for at least 2-3 hours to allow the filling to fully set.

5. Serve:

  • Once chilled, carefully remove the outer ring of the tart pan.
  • Slice and serve the Air Fryer Lemon Tart chilled.

Tips for Success:

  • Biscuit Crumb Consistency: Ensure the biscuit crumbs are finely ground for a smooth and even base.
  • Pressing the Base: Use the bottom of a glass or a measuring cup to firmly press the crumbs into the tart pan for a sturdy base.
  • Cooling the Base: Allow the biscuit base to cool completely before adding the filling to prevent it from becoming soggy.
  • Folding Egg Whites: Fold the egg whites gently to maintain their volume, resulting in a light and airy filling.
  • Air Fryer Temperature: Air fryer temperatures can vary. Keep an eye on the tart base and filling, and adjust cooking times as needed. The base should be lightly golden, and the filling should be set but still have a slight wobble in the centre.
  • Chilling Time: Don't rush the chilling process. Allowing the tart to chill thoroughly is crucial for the filling to set properly and for clean slicing.
  • Variations: You can garnish the tart with fresh berries, a dusting of powdered sugar, or a swirl of whipped cream before serving.

Enjoy this bright and refreshing Air Fryer Lemon Tart with its delightful biscuit crumb crust! The air fryer makes creating this classic dessert more accessible and a little bit quicker.

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