• 1/2 cup quick cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup olive oil
• 2 tbsp. granulated sugar
• 2 tbsp. or more milk
• 1/2 tsp. cinnamon powder
• A pinch of salt
• Thick yogurt/curd
• 1 cup diced Fresh fruits
• 1/2 cup castor sugar
Lightly roast the oats for a few minutes and grind it into fine powder along
with sugar in a food processor.
Take a large vessel and combine ground oats, whole-wheat flour, all purpose flour, salt, cinnamon powder and mix well with a fork.
Add olive oil and mix all the ingredients together using a fork or your fingers.
Pour milk a teaspoon at a time and combine the mixture till all the ingredients come together and make hard dough.
Turn the dough on a floured surface and knead it lightly for a few minutes.
Take a small ball of dough and roll it into a small circle if you are using mini tart shells, or make a large circle for a single pie dish.
Grease the mini tart shells with oil and line the small circles of dough in it, pressing it to fit perfectly all around the corners. Trim the edges if you wish, I like rugged looking tarts and did not trim mine.
Make small slits (cuts) in the crust using a fork. You can blind bake these tarts with dried beans for crispier base. I did not use any and baked the tarts for 15 minutes at 200°C.
Remove form oven and let the tarts cool completely.
Mix all the ingredients for filling, fill the oat tarts with it and chill them before
1. Use very thick yogurt which is completely devoid of whey.
2. Srikhand made with curd is a yummy and healthy filling for this tart.
3. You can make the filling with cream by beating it lightly and mixing all the
fruits to fill the tarts.
4. Make sure to fill the tarts just before serving, else it will make the base soggy
and less crispy.
5. Sliced fruits will release water when mixed with yogurt thereby making the
filling quite runny. Add fruits to the thickened yogurt just before serving.