Sieve maida with powdered sugar.

Rub butter into the maida mixture using your fingertips till it resembles bread crumbs.

Sprinkle chilled milk over the flour and gently collect the mixture to form a dough. Do not knead the dough. Cover it in a plastic bag.

Refrigerate the dough for 10–15 minutes.

Roll out the dough up to 1/8" thickness and cut into rounds. Press the rounds into the pie tins, which need not be greased unless new. Trim off the excess dough by rolling the rolling pin over the tin.

Prick the pastry shells all over with a fork.

Pre-heat Air Fryer for 5 minutes. Arrange the shells in the fry basket and close it properly. Keep Air Fryer at 140°C for 15–20 minutes till the pastry shells turn light brown. Remove from the fryer and cool the pastry shells.

Warm cream and butter in a pan, then add finely chopped or melted chocolate. Mix properly to make a smooth mixture and let it cool to room temperature. Fill the cold shells with the truffle filling and sprinkle cashew slices on top.