These oatmeal tarts offer a wholesome twist on traditional tart shells, with a crispy oat base that pairs beautifully with a smooth vanilla filling. Topped with juicy blackberries and vibrant orange slices, these tarts are as visually stunning as they are delicious. Perfect for a brunch dessert or a light sweet treat!
Preparation time ⏰:
Total time: 1 hour
Number of Portions 🍽:
Makes 6 small tarts
Ingredients:
For the Oatmeal Tarts Shells:
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
For the Vanilla Filling:
- 1 cup milk (or plant-based milk)
- 1/2 cup heavy cream (optional, for extra richness)
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the tarts Topping:
- 1 orange, peeled and segmented (cut into small pieces if desired)
- 1/2 cup fresh blackberries
- Fresh mint leaves (optional, for garnish)
Nutritional Information (per serving):
Calories: 210 kcal
Protein: 4g
Fat: 9g
Carbohydrates: 30g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the Oatmeal Tarts Shells:
- Preheat the oven to 350°F (175°C). Grease 6 small tart trays, each 4 inches (10 cm) in diameter.
- Combine the oats, flour, brown sugar, cinnamon, and salt in a large bowl.
- Pour the melted butter and honey (or maple syrup) into the bowl with the dry ingredients. Mix until the mixture resembles wet sand.
- Press the oat mixture firmly into the tart pans or muffin cups to form a shell. Make sure the mixture is evenly distributed and compact.
- Bake for 12–15 minutes, or until the edges turn golden brown. Wait until the shells have completely cooled to remove them from the pans.
Make the Vanilla Filling:
- In a saucepan, combine milk, cream, sugar, cornstarch, and a pinch of salt. Whisk until the cornstarch is dissolved.
- Heat the mixture over medium heat, stirring constantly, until it begins to thicken and coats the back of a spoon (about 5-7 minutes).
- Remove from the heat source and mix in the vanilla extract. Let the filling cool to room temperature, then refrigerate until chilled.
Assemble the Tarts:
- Spoon or pipe the chilled vanilla filling into the cooled oatmeal tart shells.
- Decorate the tops with orange segments and fresh blackberries.
Serve:
- Top with fresh mint leaves, if preferred, and serve immediately. These tarts can also be refrigerated for up to 2 days.
Serving Tip 💡:
Drizzle a bit of honey or a dusting of powdered sugar over the finished tarts for added sweetness. These tarts pair wonderfully with a cup of tea or coffee.
