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The crust is oatmeal cooky. The filling is your choice.

The quick and simple crust for this tart was created by Nancy Brenner For a family member with a wheat allergy, but its oatmeal cooky taste gives it broad appeal. You have a choice of four fillings: pumpkin or chocolate cheesecake, raising and yogurt, and caramel almond.

Oat Crust Tart 1 cup regular or quick-cooking rolled oats 1 cup chopped walnuts or almonds 1 cup sweetened shredded or flaked coconut 1/3 cup sugar 6 tablespoons butter or margarine, cut into small pieces 1/4 teaspoon each vanilla and almond extract (optional) Tart filling (choices follow)

If using a food processor, whirl oats, nuts, coconut, sugar, butter, vanilla, and almond extract until dough holds together.

If using a blender, whirl nuts until finely ground; put into a bowl. Whirl coconut and oats until finely chopped, then add to nuts. With your hands, mix in sugar, butter, and extracts until dough holds together.

Press dough evenly over bottom and sides of a 12-inch tart pan with removable bottom, or 1 inch up the sides of a 9-inch cheesecake pan with removable bottom. Bake in a 300[deg.] oven until crust feels firm and is lightly browned, 35 to 40 minutes.

Remove crust from oven and at once pour filling into it (if easy to manage, pull oven rack out with tart on it and pour filling into the crust). Bake, decorate, and serve according to directions with each filling. Remove pan rim, put tart on a flat plate, and cut into wedges. Serves 10 to 12.--Nancy Brenner, Berkeley.

Choose from the following fillings.

Pumpkin cheesecake filling. Make oat crust tart, preceding, omitting vanilla and almond extracts.

In a food processor or blender, smoothly process 1 large package (8 oz.) and I small package (3 oz., or 1-1/3 cups total) cream cheese, cut into small pieces; 1 can (16 oz.) pumpkin; 3 large eggs; 2/3 cup sugar; 1-1/2 teaspoons ground cinnamon; and 1 teaspoon each ground ginger and vanilla.

Pour filling into crust. Turn oven to 350[deg.] and bake until filling is set in center when pan is gently shaken, 20 to 25 minutes for a 12-inch pan, 30 to 35 minutes for a 9-inch pan. Cool on a rack to room temperature, then serve; or chill at least 1 hour or, covered, overnight. If desired, garnish with about 3 tablespoons chopped candied ginger.

Chocolate cheesecake filling. Make oat crust tart, preceding, omitting sugar and using 2/3 cup semisweet chocolate baking chips instead.

In a food processor or blender, smoothly process 2 large packages (8 oz. each, or 1-3/4 cups total) cream cheese, cut into pieces; 3/4 cup sweetened ground chocolate; 1/2 cup sugar; 4 large eggs; 2 tablespoons coffee-flavored liqueur; and 2 teaspoons vanilla.

Pour filling into crust. Turn oven to 350[deg.] and bake until filling is set in center when pan is gently shaken, 20 to 25 minutes for 12-inch pan, 30 to 35 minutes for 9-inch pan. Cool on a rack to room temperature, then serve; or chill at least 1 hour or, covered, overnight.

Raisin and yogurt filling. Make oat crust tart, preceding, omitting vanilla and almond extracts.

In a bowl, stir together 1/2 cup honey, 2 tablespoons cornstarch, 1 tablespoon grated orange peel, 1 teaspoon vanilla, and 1/4 teaspoon ground cloves. Add 3 large eggs and beat to blend, then stir in 1 cup rasins and 2 cups unflavored yogurt.

Pour filling into crust. Turn oven to 350[deg.] and bake until filling is set in center when pan is gently shaken, 20 to 25 minutes for a 12-inch pan, 30 to 35 minutes for a 9-inch pan. Cool to room temperature, then serve, or chill at least 1 hour or, covered, overnight.

Berkeley almond cream filling. Make oat crust tart, preceding, in a 12-inch tart pan, using almonds.

In a 1- to 2-quart pan, boil 1-1/2 cups whipping and cream and I cup each sugar and sliced almonds, stirring, until reduced to 2 Cups. Add 2 tablespoons orange-flavored liqueur and 1/2 teaspoon almond extract.

Pour filling into crust. Turn oven to 400[deg.] and bake until filling is caramel colored, 7 to 10 minutes; rotate pan, if needed, to brown evenly. Serve warm, or at room temperature within 8 hours.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1985
Words:718
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