This Oat and Labneh Tarts recipe has been sponsored by Mornflake Oats. The recipe and all the opinions in this blog are entirely my own.
I have a very sweet tooth, but I avoid making desserts and sweets at home. This is because every time I make a dessert at home, I realize how much sugar, flour and butter goes into just about everything.
With Ramadan flying by and Eid just around the corner, I decided to share with you the recipe for an oat-rich dessert that incorporates popular ingredients in the Middle East, along with the Ramadan essential: dates. I was a little scared to try this recipe for oat and labneh tarts, because my oven is the worst, most unreliable of ovens, and I absolutely hate wasting good ingredients. Luckily, nothing went in to the bin, and I ended up making a second batch too, only to be followed by many more!
For the filling:
1 cup full-fat, unsalted labneh
1/2 tablespoon lime juice
1/2 tsp lime zest
1/2 cup heavy whipping cream or chilled and hardened coconut cream
2 tablespoons thick date syrup
1 tsp cardamom powder
1 1/2 cup Oats
1 cup pistachios, coarsely ground
1 tablespoon sesame seeds
5 tablespoons melted coconut oil
1/4 cup honey
1 tsp vanilla extract
1/2 teaspoon cinnamon powder
1 tsp cardamom powder
Preheat oven to 375 F.
Mix all the crust ingredients in a bowl.
Spoon 3.5 tablespoons of the the mixture in each of 6 silicon moulds.
Firmly press and pack the mixture down into the moulds, then press more in the center, pushing it against the walls, to create an indentation.
Bake the crusts for 15-17 minutes.
As soon as you remove from the oven, use the back of a spoon to press down the centers of the crust to create more of an indentation because the baking puffs them up. This helps reshape the crust while it continues to bake while still hot.
Let the shells cool completely before removing from the moulds.
With electric mixer, whisk together all the filling ingredients except for the whipping/coconut cream.
Then, fold the whipping cream into the whisked mixture. The end product should be soft but firm.
Spoon the filling mixture into a piping bag, and pipe into the pistachio and oat shells.
Top with pistachio slivers, dried rose (petals), fresh, chopped dates, and a drizzle of date syrup.