Recipe for Blueberry Oat Tart by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Blueberry Oat Tart. This dish qualifies as a Easy level recipe. It should take you about 5 hr 25 min to make this recipe. The Blueberry Oat Tart recipe should make enough food for Makes a 14” x 4.5” tart; 8 servings.

You can add your own personal twist to this Blueberry Oat Tart recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Blueberry Oat Tart recipe.

Ingredients for Blueberry Oat Tart

• Oat crust, recipe follows
• 1/2 cup (70 to 80 grams) blueberries, fresh or frozen (see Cook’s Note)
• 1/4 cup honey
• 1/2 lemon, zested and juiced
• 1/4 teaspoon ground cardamom
• Kosher salt, to taste
• 2 cups (450 grams) labneh, recipe follows (or store-bought is fine too)
• Cashews, toasted and chopped, for topping
• Fresh blueberries, for topping
• Honey, for drizzling
• 1 cup (90 grams) rolled old fashioned oats
• 1 cup (146 grams) whole unsalted cashews, toasted
• 1/4 cup (32 grams) hemp seeds
• 2 tablespoons (25 grams) light brown sugar
• 1/4 teaspoon Kosher salt
• 3 tablespoons (38 grams) unrefined coconut oil, room temperature
• 2 tablespoons (42 grams) honey
• 1 1/2 teaspoon vanilla extract
• 1 quart plain Greek yogurt (full fat or 5%)
• 1/4 teaspoon kosher salt
• 1/2 lemon, zested and juiced

Directions for Blueberry Oat Tart

1. In a small saucepan over medium heat, combine blueberries, honey, lemon zest and juice, and cardamom and bring to a boil. Let the mixture bubble for 5 minutes, stirring occasionally with a rubber spatula and swirling the pan around. Once it is thick and syrupy and the blueberries have broken down, remove from the heat and allow it to cool to room temperature.
2. In a medium mixing bowl, combine the labneh with half of the blueberry syrup. Fold together until combined but still a little streaky.
3. Spread the labneh mixture evenly in the oat tart shell, then drizzle on remaining syrup and swirl. Top with chopped toasted cashews, fresh blueberries and a drizzle of honey. Allow the tart to set in the refrigerator overnight or at least 4 hours. Remove the crust from the pan by pressing up the bottom, then transfer to a cutting board. Slice into 8 pieces and serve.
4. Toast the oats in a medium, non-stick skillet over medium heat, stirring occasionally until the oats are light golden brown, 8 to 10 minutes.
5. Add the toasted oats to a food processor along with the cashews, hemp seeds, brown sugar and salt and blend until very fine, like the consistency of fine breadcrumbs. Add the coconut oil, honey, and vanilla and blend until combined and the mixture starts to form a dough. It’ll still look crumbly in the food processor but if you squeeze some in your hand it should stick together. Press into a 14” x 4.5” rectangular fluted tart pan with a removable bottom, spreading it out firmly and evenly. Refrigerate until firm and cold to the touch, at least 1 hour.
6. In a mixing bowl, combine yogurt, salt and lemon juice until fully incorporated.
7. Line a strainer or colander with 2 or 3 layers of cheesecloth and place over a bowl or other receptacle that can catch the liquid.
8. Transfer yogurt mixture to the strainer and twist up the ends of the cheesecloth. Place another bowl on top to weigh down the mixture and then refrigerate overnight, allowing the liquid to drain.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Blueberry Oat Tart recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Grain Recipes
• Oats – The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.
• Blueberry – See textBlueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s.Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (4 inches) to 4 meters (13 feet) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as “lowbush blueberries” (synonymous with “wild”), while the species with larger berries growing on taller, cultivated bushes are known as “highbush blueberries”. Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.