When you’re craving a delightful and slightly tangy dessert, these air fryer rhubarb tarts are the perfect choice. The sharpness of fresh rhubarb combined with the creamy richness of a ginger and lime-infused filling creates a sophisticated yet simple treat that can be prepared with minimal effort. Thanks to the air fryer, the process is not only quick but also yields beautifully golden puff pastry tarts with a delectable filling. Whether you’re serving them as a special dessert or enjoying one with your afternoon tea, these tarts are sure to impress.
Picture yourself biting into a crisp, buttery puff pastry tart filled with a velvety custard that strikes the perfect balance between the tartness of rhubarb and the warmth of ginger. The zesty brightness of lime adds a refreshing twist, making each bite burst with flavour. As the tarts bake, the air fryer fills your kitchen with an irresistible aroma that blends fruity and spicy notes. Making it hard to wait until they’re ready. The rhubarb’s tartness is beautifully complemented by the smooth, slightly sweet custard filling. The ginger brings an aromatic depth, and the lime provides a citrusy kick that brightens up the whole dish.
These air fryer rhubarb tarts are not only delicious but also offer a touch of elegance in their simplicity. They’re perfect for those moments when you want to treat yourself or impress guests without spending hours in the kitchen. Easy to make, packed with flavour, and a feast for the senses, these tarts will definitely be a go-to for your next dessert craving. Enjoy them fresh out of the air fryer or allow them to cool and serve as a delightful afternoon snack.
PREP 10 minutes
COOK 10 minutes
MAKES 4 tarts
KIT you will need an air fryer, mixing bowl and silicone moulds.
Ingredients for air fryer rhubarb tarts
Store-bought puff pastry
5 tablespoons of double cream
1 egg
A thumb sized piece of ginger, grated
1 lime
1 stick of rhubarb, sliced
Method
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.
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.
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.
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.
Once done, I served my air fryer rhubarb tarts with a dollop of double cream whipped with a squeeze of lime juice until it formed soft peaks. The result? Light, zesty, and perfectly indulgent.
For an extra treat, a drizzle of honey just before serving adds the perfect touch of sweetness to balance the sharp rhubarb and ginger. These tarts are a lovely way to celebrate seasonal flavours in a simple, elegant dessert.
Tips for Air Fryer Rhubarb Tarts
1. Use Ready-Rolled Pastry
To save time, go for ready-rolled shortcrust or puff pastry. Cut it into rounds or rectangles to fit your air fryer basket or tray. Keep it chilled until you’re ready to use for best results.
2. Prep Your Rhubarb
Trim and cut rhubarb into even pieces, around 1–2 cm thick. Toss it with a little sugar and let it sit for 10–15 minutes. This helps draw out moisture and sweetens its naturally tart flavour.
3. Blind Bake if Needed
If your air fryer supports it, briefly air fry the pastry on its own for 3–4 minutes at 180°C (356°F) to firm it up before adding filling. This helps prevent soggy bottoms.
4. Don’t Overfill
Add a light layer of custard, cream cheese mix, or frangipane if you want a creamy base, then top with the sugared rhubarb. Too much filling can spill over or prevent the pastry from puffing.
5. Use Baking Paper or a Liner
Line your air fryer basket with parchment to catch any syrupy drips from the rhubarb and make clean-up easier. It also helps prevent sticking.
6. Air Fry in Batches
Avoid crowding the basket so cook tarts in batches to allow air to circulate and ensure a golden, crisp crust.
7. Cook Time
Air fry at 180°C for around 10–12 minutes. Keep an eye on the edges as they should be puffed and golden, and the rhubarb tender.
8. Finish with a Glaze
Brush the rhubarb with a little warm apricot jam or honey after cooking for a beautiful glossy finish.
Serve warm with ice cream, custard, or whipped cream for a stunning seasonal dessert!
Similar recipes
If you like these air fryer rhubarb tarts, you might also like my air fryer pear tarts, the air fryer mince pies or my air fryer sardine tart recipe.
So if you are still looking for more air fryer inspiration, then visit my Amazon shop front to order your copy of my best selling cookbooks.
Or check out my brand new Club App, with exclusive calorie-counted recipes added weekly, customisable meal plans, printable shopping lists and many many more useful features to make all your meal prepping so much easier!