Oat Cookie Tart Crust

5 from 1 vote

This Oat Cookie Tart Crust is a delicious alternative to traditional tart crusts, made with oats, olive oil, and a touch of natural sweetness. It’s gluten-free, dairy-free, and refined sugar-free. Whether you're making a fruit-filled tart or a creamy cheesecake, this crust will be your new favorite.

Course: Dessert

Cuisine: American

Servings: people

Calories: 110kcal

Author: Christy Faber

Ingredients

1 ¼ cup oat flour
½ cup almond flour
2 tbsp unsweetened shredded coconut
pinch of sea salt
3 tbsp maple syrup
⅓ cup olive oil

Instructions

Preheat the oven to 350 degrees.
In a bowl, whisk together oat flour, almond flour, shredded unsweetened coconut, and a pinch of salt.
Add maple syrup and olive oil to the dry mixture, stirring until well combined. Allow the tart mixture to sit for a few minutes, allowing the flours to absorb the liquid.
Press the mixture evenly into the bottom and sides of a 9-inch tart pan.
Bake for 8-10 minutes, then remove from the oven. If the tart shell puffs up slightly, use the base of a cup or measuring cup to gently press it back down into the bottom and sides.
Allow the tart shell to cool before filling.

Notes

When pressing the oat mixture into the tart pan, use the back of a spoon or a flat- bottomed glass to press it down firmly and evenly.

Pre-bake (blind bake) the crust for about 10 minutes at 350°F (175°C) before adding your filling.

After baking, let the tart crust cool completely before filling it.

Nutrition