Prepared with Quaker Oats


    For The Base:

  • ½ Cup Quaker Oats
  • 1 Cup butter
  • 2 Tablespoons powdered sugar
  • 1 Egg
  • ¾ Cup flour
  • 1 Teaspoon ground cardamom
  • 1 Teaspoon baking powder
  • ¼ Cup ground almonds
  • For The Custard:

  • 3 Tablespoons Quaker Oats
  • 3 Egg yolks
  • ¼ Cup sugar
  • 1 Cup milk
  • ½ Teaspoon vanilla
  • 1 Cup sliced dates
  • Zests of one orange
  • Zests of one lemon
  • Juice of one orange
  • For The Garnish:

  • Raspberries and powdered sugar
  • Chopped dates and pistachio
  • Apricot jam and mint Leaves


  1. Preheat oven to 180 degrees
  2. Whip butter and sugar in electric mixture over medium speed
  3. Add egg and continue beating
  4. Combine dry ingredients and add gradually to the butter mixture
  5. Spread the dough into tart molds
  6. Poke holes into the bottom with a fork and bake for 15 minutes or until golden brown
  7. Cool completely
  8. For the custard:

  9. Beat the egg yolks and sugar in a bowl
  10. Add lemon and orange zest and juice
  11. Stir in half of the milk and oats
  12. Heat the remaining milk in a pan over medium heat
  13. Stir in the oat mixture gradually to thicken
  14. Spoon this cooled custard into tart
  15. To Serve:

  16. Sprinkle sugar and top with raspberries.
  17. Optionally, top with sliced dates and pistachio.
  18. Or brush the tart with apricot jam and mint leaves.

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