Oatmeal Cookie Tart

    Serves 10
    35 mins prep
    60 mins cook
    95 mins total

    Crushed iced oatmeal cookies make the crust for this cinnamon custard filled oatmeal cookie tart.

    2 servings

    Oatmeal cookie crust

    Cinnamon custard

    Garnish

    Make the crust

    1. Preheat the oven to 375°F.

    2. Blitz oatmeal cookies in a food processor. Add brown sugar and salt. Pulse until combined.

    3. Add melted butter and pulse until thoroughly combined.

    4. Tip mixture into a 14’’ x 5.5’’ rectangle tart pan or 9’’ round tart pan (with removable bottom). Push the mixture into the edges and bottom of the tart pan.

    5. Bake for 8-10 minutes. Let cool completely.

    Make the custard

    1. Combine the cream, milk, vanilla and cinnamon in a medium saucepan over medium heat. Bring to a gentle simmer. Remove from heat, cover, and let steep for 20 minutes.

    2. Preheat the oven to 350°F.

    3. Whisk together egg yolks and brown sugar with a hand mixer on medium speed until pale and thick, about 2 minutes. Add salt and cornstarch. Mix again until combined.

    4. Slowly add warm cream mixture, whisking simultaneously. Skim any foam from the surface of the filling. Pour into the cooled cookie crust.

    5. Bake until the custard is just set, but the center is still slightly wobbly, about 40-50 minutes.

    6. Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight.

    7. Just before serving, pipe meringue on top and use a kitchen torch to toast it to your liking.

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