Air Fryer Fruit Tart
Description
This easy air fryer fruit tart starts with a store-bought pie crust blind-baked in the air fryer, then gets a creamy cheesecake pudding filling and glazed fresh berries and kiwi. No oven, no scratch pastry, and it makes ahead beautifully.
Ingredients
Tart Shell:
- 1 refrigerated pie crust, half of a 14.1 oz package, softened 10 minutes
- cooking spray, for the pan
Cheesecake Pudding Filling:
- 3.4 oz cheesecake instant pudding mix, 1 box (vanilla, lemon or white chocolate also work)
- 1 1/2 cups cold milk, whole or 2% sets firmest
Fruit Topping:
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries
- 1 kiwi, peeled and sliced
Glaze:
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 1 tablespoon fresh lemon juice
Instructions
Make the Tart Shell
- Prep the pan: Spray a 7-inch removable-bottom tart pan with cooking spray. Set it in your air fryer basket to make sure there is about an inch of space around it for airflow.
- Press in the crust: Press the pie crust into the bottom and up the fluted sides of the pan. Roll a rolling pin across the top to trim off the excess.
- Dock the crust: Prick the bottom all over with a fork so it stays flat as it bakes.
- Preheat: Preheat the air fryer to 320°F (160°C) for 3 minutes.
- Blind-bake with weights: Line the crust with foil, fill with pie weights or dried beans, and push them to the edges. Air fry for 10 minutes.
- Finish browning: Carefully lift out the foil and weights. Air fry 3–5 minutes more, until the bottom looks dry and lightly golden.
- Cool completely: Set the pan on a wire rack and cool the shell completely, about 20 minutes.
Make the Filling
- Whisk the pudding: In a medium bowl, whisk the pudding mix and cold milk for 2 minutes, until thick but still spreadable.
- Fill the shell: Spread the pudding into the cooled shell and smooth the top.
- Chill: Press plastic wrap directly onto the surface and refrigerate for at least 2 hours, until set.
Make the Glaze
- Combine: In a small saucepan, whisk the sugar and cornstarch together, then whisk in the water and lemon juice until smooth.
- Cook briefly: Heat over medium-low, stirring, just until the glaze turns clear and the first bubbles appear, 2–3 minutes. Remove from the heat right away.
- Cool the glaze: Let it cool to room temperature, stirring often so it stays smooth.
Assemble and Serve
- Top with fruit: Remove the plastic wrap. Pat the fruit dry and arrange it over the filling.
- Glaze: Brush the fruit generously with the cooled glaze. You may have a little left over.
- Slice and serve: Push up the removable bottom to release the tart, cut into 8 slices, and serve chilled.
Equipment
- Philips Premium Airfryer XXL (or any 6–7 quart air fryer)
- 7-inch removable-bottom tart pan
- Pie weights or dried beans
- Medium mixing bowl and whisk
- Small Saucepan
- Pastry Brush
- Wire cooling rack
Notes
- Air fryer size: Tested in a 7-quart Philips Premium Airfryer XXL with a 7-inch tart pan. In a smaller basket the crust browns faster, so start checking at 10 minutes.
- 9-inch pan: Only fits XL basket or oven-style air fryers. Add 2–3 minutes to the crust.
- Instant pudding only: Cook-and-serve pudding will not set without cooking.
- Less milk on purpose: 1 1/2 cups (not the 2 cups on the box) makes a filling firm enough to slice.
- Fruit swaps: Raspberries, blackberries, mandarin segments, mango or peaches. Pat everything dry.
- Shortcut glaze: Warm 1/4 cup apricot jam with 1 tablespoon water and brush on.
- Mini tarts: Cut 4-inch rounds of crust into mini tart pans and air fry 7–9 minutes at 320°F.
- Gluten-free: Use a gluten-free refrigerated crust and check the pudding label.
- Make ahead: Bake the shell up to 2 days ahead (airtight, room temperature) or fill it up to 24 hours ahead. Add fruit and glaze the day you serve.
- Storage: Refrigerate leftovers loosely covered up to 2 days. Do not freeze.
Nutrition
Serving: 1ServingCalories: 206kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 588mgPotassium: 148mgFiber: 1gSugar: 11gVitamin A: 91IUVitamin C: 21mgCalcium: 68mgIron: 1mg