Air Fryer Rhubarb Tarts

When you’re craving a delightful and slightly tangy dessert, these air fryer rhubarb tarts are the perfect choice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

I started by rolling out my pre-bought puff pastry. Because let’s be honest, a little shortcut here and there never hurts, especially when the results are this delicious. I rolled the pastry out quite thinly to help it cook evenly and get lovely and crisp. Then I carefully pressed the pastry into silicone muffin cups, making sure to shape them nicely to hold the filling.

Step 2

In a mixing bowl, I combined about five tablespoons of double cream with one egg, a thumb-sized piece of freshly grated ginger, and the juice of one lime. Before juicing the lime, I made sure to finely zest it first so I could save the zest for a pretty finishing touch later. Once everything was in the bowl, I gave it a good mix until the ingredients were smooth and well incorporated.

Step 3

I poured the creamy mixture into the prepared pastry cups, filling them about halfway. Then I gently laid some thinly sliced rhubarb on top. Its tartness pairs so beautifully with the creamy, citrusy base.

Step 4

For a golden finish, I beat a second egg to create an egg wash and brushed it over the exposed edges of the pastry. I then placed the tarts into my air fryer and cooked them at 160°C for around 10 minutes. Checking them halfway through to ensure they were puffing up nicely and not overbrowning.

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