{recipe} Oatmeal Custard Tart

My mom makes this from a recipe cut out of the newspaper a million years ago. It is stained and torn and it’s just to good to be lost, so I had to record it for posterity.

This is essentially a giant soft oatmeal cookie covered with custard and fruit. The cookie part is pressed onto the pan freeform, so it’s quite easy to make. I usually make a circle but I have some pretty square plates so this time I made a square. The custard is just right, and you can use any fruit you like. I favor berries or nectarines myself, but anything you like will do. If you think the fruit lacks sweetness, sprinkle it with some large grain sugar as I’ve done here.


This was actually a birthday cake I made for myself, so I blinged it out with some edible gold leaf- I have a little box I save for special occasions!

Oatmeal Custard Tart


  • 1/2 cup oats (not instant)
  • 1 cup flour
  • 1/2 cup lightly packed brown sugar
  • 2/3 cup butter, softened and cut in chunks
  • 2 Tblsp cornstarch
  • 1/2 cup sugar
  • 1 1/2 cups milk
  • 2 egg yolks, beaten
  • 2 tsp vanilla
  • 1/2 cup cream
  • fruit or berries to top
  • large grain sugar (optional)


  • Preheat oven to 325. Prepare a baking sheet with parchment or a silpat, or use a nonstick sheet.
  • In a food processor, combine oats, flour, and brown sugar. Add butter and pulse until the dough comes together.
  • Press onto prepared baking sheet in an 8 inch circle (or square). Bake about 20 minutes, until done but not too browned.
  • Loosen from baking sheet and leave to cool.
  • For the custard, combine cornstarch, white sugar, and milk in a saucepan over medium heat. Cook, stirring constantly, until it starts to boil and gets a little thicker.
  • Temper the eggs with the hot milk mixture by adding a little of the hot milk into the beaten eggs and whisking quickly. Repeat a few times until most of the milk is combined with the eggs, then add everything back into the saucepan.
  • Cook until custard thickens, stirring constantly. Remove from heat and stir in vanilla. If lumpy, strain through a chinois or fine strainer.
  • Cover custard with plastic wrap touching the surface so a skin doesn’t form. Cool to room temperature. If you make it advance, cool it in the fridge.
  • Remove cookie to serving plate. Whip cream to medium peaks and fold into custard. Spread custard on cookie and top with fruit. Sprinkle with large grain sugar if desired.
  • This is best if served within 4 hours, or it gets soggy. I prefer to leave it at room temp as chilling it moistens the cookie too much.

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