How To Make Your Own Dessert Mini Tartlet Shell Crusts Using Airfryer

May 10, 2015 1 Comments A+ a-

Home-made mini tartlet shells using airfryer

After successfully making my own 6-inch dessert tart shell (recipe here) in the airfryer for a pecan pie (recipe here), I decided to make some fruit tartlets for our family gathering using the airfryer too. Of course, I would make my own tartlet crusts too.

While it was a breeze using the same recipe as my larger tart shell to make the tartlet crusts, I really wished I had a tartlet presser! Nevertheless, with some practice, I managed to (kind of) perfect my tartlet crusts so that they looked more uniform. 

Below is the recipe. Enjoy! If you have any tips on how to better shape them manually, do drop me a comment :)

If you are thinking of what to make with the tartlet crusts, try my lemon curd fruit tartlet airfryer recipe here
I love these mini fruit tartlets!



Recipe
Yield: 10 mini tartlet crusts

Crust
Ingredients
60g plain flour  
60g cake flour (if no cake flour, just ignore this and use 120g plain flour in total)
60g cold unsalted butter
20g icing sugar
1 egg yolk
Use a separator - it can do magic!












Directions
1. Preheat the airfryer at 140 degrees, 10 min.
2. Sieve the flour and sugar together.
3. Place all the ingredients, except the egg yolk, in a cold mixing bowl. Keep the ingredients in the fridge for 15 minutes. 

4. Using the rubbing-in method, use the tips of your fingers to combine all the ingredients, except the egg yolk, into bread crumb form.

Tip: The key point here is to keep the batter cold. I liked using plastic gloves so as to keep my fingers clean and reduce the amount of heat transferred to the batter.
5. Add in the egg yolk to gently knead the bread-crumb like mixture together into a big lump.  

6. Divide the dough into 2 equal portions of about 100g each. Cover and place the dough in the fridge for about 30 min. 

7. After 30 min, roll out one of the dough balls between two non-stick baking sheets into a crust slightly larger than the pie pan. Divide them into 5 parts; each part will be for 1 muffin cup.

PS: I had to use muffin cups to help me shape my tartlets as I haven't found a multi-muffin holder that can fit my airfryer.

8. With the dough still on the baking sheet, place it at the base of the muffin cup and shape it properly. Remove the spare dough at the edges with a metal spoon. Continue to push down the sides with the metal spoon to round the edges. Poke the base with a fork to create some ventilation holes. The tartlet crust dough can now be stored in the freezer for future consumption. 
Push down the sides with the metal spoon to round the edges

9. If you are going to use the tartlet crusts rightaway, refrigerate it for 30 min first. Then, blind-bake it in the airfryer at 160 degrees for 5 min. 

Tip: To make sure that the crusts don't fly around in the airfryer, you can arrange them like this:
 
 
10.  You are now ready to add your fillings using your own recipe and continue baking the tartlet crusts with it. If your next recipe doesn't required any further baking, continue to bake the crusts at another 160 degrees for 5 - 8 min for optimal buttery aroma.
 


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