Oat Egg Tart

Name: Oat Egg Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 300 g Cake flour (low-gluten flour); 150 g White sugar (or powdered sugar); 150 g Butter; 80 g Whole egg (about 1.5); 280 g Evaporated milk; 30 g Rolled oats (pre-toasted); 95 g Whole egg (about 1.5); 60 g White sugar; 15 g Brown sugar

A wholesome egg tart finished with toasted oats.

55 min

Easy

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Ingredients

Cake flour (low-gluten flour) 300 g

White sugar (or powdered sugar) 150 g

Butter 150 g

Whole egg (about 1.5) 80 g

Evaporated milk 280 g

Rolled oats (pre-toasted) 30 g

Whole egg (about 1.5) 95 g

White sugar 60 g

Brown sugar 15 g

Instructions

Make the tart shell

Please refer to page 10 for the sweet pastry crust recipe.

Make the tart filling

Heat the evaporated milk in a saucepan to about 50°C, stir in the white sugar and brown sugar until fully dissolved, then remove from heat.

Mix the ingredients

Add the rolled oats and stir well, then add the whole eggs. Continue mixing all ingredients until uniform, then strain and pour into the tart shell mold.