fruit oat tart with nutella®

Tarts
Vegetarian
Breakfast
Lunch
Mid-afternoon
Summer

40 minutes

INGREDIENTS

Pastry :

  • 250gr of oat
  • 230gr of crushed hazelnuts
  • 2 tblsp sesame seeds
  • 140gr of melted coconut oil
  • 160gr of liquid honey
  • 1 tsp of vanilla extract


Filling :

  • 225gr of Nutella®
  • 250gr of raspberries
  • 150gr of strawberries
  • 120gr of blueberries
  • 100gr of red currant

EQUIPMENT

  • Scale
  • Bowl
  • Size 8 cookie cutter with pusher
  • Tablespoon
  • Baking tray
  • Knife

PREPARATION

Preheat the oven to 160°C.

Mix the oats, crushed hazelnuts, sesame seeds, coconut oil, honey and vanilla extract together in a bowl.

On a baking tray lined with baking paper, in greased size 8 cookie cutters, add 3 tablespoons of the mixture.

With the lightly oiled cookie cutter pusher, evenly flatten the dough then bake for 15 to 17 minutes.

As soon as the pie crusts come out of the oven, it is important, using a spoon, to press down firmly on each edge to solidify the crust and give it an even finish.

Leave to cool completely then peel off very gently with a spatula.
Clean the fruit then cut the strawberries into quarters.

In the pie crusts, spread 15 g of Nutella® then place the fresh fruit
on top.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.

Product