Air Fryer Recipe: Malaysian Durian Tarts

 

Air Fryer: Malaysian Durian Tarts

These tarts feature a rich, creamy durian custard baked in a crisp, shortbread-like pastry shell, made conveniently in your air fryer.

Yields: 6-8 individual tarts (depending on tart mould size)

Prep time: 45 minutes (plus chilling time for pastry)

Cook time: 10-15 minutes per batch

Ingredients:

For the Tart Pastry:

• 1 ¼ cups (150g) all-purpose flour
• ¼ cup (30g) cornstarch (for tenderness)
• ½ cup (113g) cold unsalted butter, cubed
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 1-2 tablespoons ice water (as needed)
• Pinch of salt

For the Durian Custard Filling:

• 1 cup (240g) fresh durian flesh, mashed (from about 200-250g whole durian with seed, or good quality frozen durian, thawed and drained)
• ½ cup (120ml) full-fat coconut milk
• ¼ cup (50g) granulated sugar (adjust to durian sweetness and preference)
• 1 large egg
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract (optional, but complements durian well)
• Pinch of salt

Equipment:

• Small tart moulds (individual size, oven-safe and air fryer safe, typically 3-4 inch diameter)
• Parchment paper or aluminium foil
• Baking weights or dried beans/rice (for blind baking)

Instructions & Method:

Part 1: Prepare the Tart Pastry

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, and salt.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. 3.¹ Add Wet Ingredients: In a small bowl, whisk together the egg yolk and granulated sugar until well combined. Add this mixture to the flour and butter.
3. Form Dough: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix,² as this can make the pastry tough.
4. Chill Dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.

Part 2: Prepare the Durian Custard Filling

1. Mash Durian: In a medium bowl, thoroughly mash the durian flesh until smooth.
2. Combine Wet Ingredients: In another bowl, whisk together the coconut milk, granulated sugar, egg, cornstarch, vanilla extract (if using), and salt until smooth.
3. Combine: Add the mashed durian to the wet ingredients and whisk until well combined and smooth. If lumps remain, you can pass the mixture through a sieve for an extra smooth custard, or use a hand blender. Set aside.

Part 3: Assemble and Blind Bake the Tart Shells

1. Preheat Air Fryer: Preheat your air fryer to 325°F (160°C).
2. Roll Out Dough: On a lightly floured surface, roll out the chilled pastry dough to about ⅛ inch (3mm) thickness.
3. Cut and Fit: Cut out circles of dough slightly larger than your tart moulds. Gently press the dough into each tart mould, trimming any excess from the edges. Prick the bottom of each tart shell several times with a fork.
4. Blind Bake: Line each tart shell with a small piece of parchment paper or aluminium foil, then fill with baking weights, dried beans, or rice.
5. Air Fry for Blind Baking: Carefully place 1-2 tart shells (depending on your air fryer size) in the air fryer basket. Air fry for 8-10 minutes, or until the edges are lightly golden and the pastry is starting to set.
6. Remove Weights: Carefully remove the baking weights and parchment paper/foil from the tart shells.
7. Continue Blind Baking: Return the tart shells to the air fryer and air fry for another 3-5 minutes, or until the bottoms are lightly golden and dry. This step helps prevent a soggy bottom once the custard is added.
8. Cool: Let the blind-baked tart shells cool slightly before filling.

Part 4: Fill and Bake the Durian Tarts

1. Fill Shells: Pour the prepared durian custard filling into the cooled, blind-baked tart shells, filling them almost to the brim.
2. Air Fry for Final Bake: Carefully transfer 1-2 filled tarts (again, depending on your air fryer size) to the air fryer basket.
3. Air Fry: Air fry at 300°F (150°C) for 10-15 minutes, or until the custard is set and the edges of the pastry are golden brown. The custard should still have a slight jiggle in the centre when gently shaken, as it will continue to set as it cools.
4. Cool: Carefully remove the tarts from the air fryer and let them cool completely on a wire rack. The custard will firm up as it cools.
5. Serve: Once completely cooled, gently remove the tarts from their moulds. Serve chilled for the best flavour and texture.

Tips for Success:

• Cold Butter: Using very cold butter for the pastry is crucial for a flaky and tender crust. If it gets too warm, pop it back in the fridge.
• Don't Overwork Dough: Overworking the pastry dough develops gluten, leading to a tough crust.³ Mix just until it comes together.
• Durian Quality: The quality of your durian greatly impacts the flavour of the tarts. Use ripe, fragrant durian. If using frozen, ensure it's fully thawed and any excess water is drained.
• Sweetness Adjustment: Durian sweetness varies. Taste your durian flesh before adding sugar to the custard and adjust accordingly.
• Blind Baking: Don't skip blind baking! It ensures a crisp crust and prevents the bottom from becoming soggy once the wet filling is added.
• Air Fryer Specifics: Air fryer cooking times can vary. Keep a close eye on your tarts, especially during the final bake, to prevent over-browning. Adjust time and temperature as needed for your specific model.
• Cooling is Key: Allow the tarts to cool completely before eating. The custard needs time to set fully, and the flavours will meld and deepen as it chills.
• Storage: Store durian tarts in an airtight container in the refrigerator for up to 3-4 days. They are best enjoyed chilled.
• Cleaning Durian Smell: Durian has a strong smell. If you're concerned about it lingering in your air fryer, you can run a lemon half through the air fryer on a low setting for a few minutes after cleaning, or wipe it down with a vinegar solution.

The Whisper of the King

In the vibrant markets of Malaysia, where the air hums with the scent of spices and tropical fruits, there's a legend whispered among dessert lovers: the Durian Tart. Not just any tart, but one where the creamy, custardy flesh of the "King of Fruits" nestles within a buttery, crisp pastry. Traditionally baked, this version, born from a desire for golden perfection with less fuss, embraces the air fryer. Each bite is a whisper of the durian's rich, sweet perfume, a testament to Malaysian culinary heritage, made accessible for a quick, delightful indulgence.