Makes 1 tart in a standard 9” tart shell.

Oat Crust

5 Tbsp Butter

2 Tbsp Brown Sugar

1 Egg Yolk

½ c. Oats

1 tsp Baking Soda

½ tsp Salt

½ c + 2 Tbsp Flour

3 Tbsp Butter

3 Tbsp Brown Sugar

Preheat oven to 350 F

Cream the first measurement of butter with the first measurement of brown sugar until light and fluffy.

Add the egg yolk and mix until fully incorporated.

Mix in the oats, baking soda, salt and flour until well combined.

Press the dough into a flat sheet on a piece of parchment paper until it’s ½” thick.

Bake for 15-18 minutes until it is a little darker than golden brown and dried through.

Allow to cool to room temperature.

Transfer cooled cookie to a food processor and grind until it looks like a bread crumb consistency.

Add the second additions of butter and brown sugar and process until it is well combined and everything is sticking to itself well.

Press the cookie crumb crust mixture onto the bottom of your greased tart pan.

Pastry Cream

1 ½ c. + 2 Tbsp Milk

½ c + 2 Tbsp sugar

2 ½ Tbsp Cornstarch

5 egg yolks

1 ½ Tbsp butter

1 ½ Tbsp Vanilla

Pinch of salt

Whisk eggs and sugar until well combined and it turns pale. Add the cornstarch and mix to combine.

Heat the milk in a sauce pot just until it starts to steam.

Add the warm milk to the yolks bit by bit, whisking after each addition.

Pour the tempered yolk and milk mixture to the pot and cook over medium heat while whisking constantly until it comes to a simmer.

Transfer the cooked pastry cream to a blender and use that to mix in the butter and vanilla. Add a pinch of salt.

Strain through a fine mesh strainer into a bowl.

Cover with a piece of plastic wrap touching the surface of the pastry cream to avoid forming a skin on top and place in the fridge until cooled down to room temperature.

Oat Custard

1 ⅓ c. Oats

3 Tbsp Butter softened

⅓ c. Powdered Sugar

½ Tbsp All Purpose Flour

½ Egg

Pastry Cream from Above

2 tsp Cinnamon

Blend the oats to a fine flour in a blender and mix with the AP flour.

Cream the butter with powdered sugar until fluffy.

Add the eggs to the butter and incorporate. This will not fully incorporate until you add the flours.

Add the flours and mix until well combined.

Add the Pastry Cream and cinnamon and mix until homogeneous.

Pour the Oat Custard over the crust in the shell and level off the top using an offset spatula. Bake at 325 F for 25-30 minutes until the middle of the tart is just set. Place on a wire rack until cool enough to transfer to the fridge.

Rhubarb Jam

1# or 3 c. Chopped Rhubarb

2 tsp Gelatin Powder

2Tbsp Cold Water

2 Tbsp Sugar

1 tsp Lemon Juice

Pour the cold water over the gelatin powder and make sure to break apart any clumps by poking them with your finger.

Cook the sliced rhubarb in a pot over medium heat stirring frequently. Cook just until the rhubarb is completely cooked and broken down. Do not mash the rhubarb to force it to break down. Allow the rhubarb to break down from the cooking process as you need to cook off some of the excess moisture.

Immediately transfer the rhubarb jam to a blender and add the gelatin, sugar and lemon juice. Blend until smooth.

Strain through a fine mesh strainer.

Keep warm until the tart is below room temperature.

Once the tart is cool enough, use an offset spatula to evenly spread the jam across the top of the tart in the shell.

Place in the fridge to allow the gelatin to set, about 6 hours.

Once the tart is completely cooled and set you’re ready to remove it from the pan. Work your way around the base of the pan, gently lifting the tart in the edges to release the sides of the tart away from the pan. I like to use my fingertips on the bottom ring and my thumbs holding the outer edge of the ring. Do this bit by bit, working your way all around until the tart is set free.

Italian Meringue

Optional. You could serve the tart as is or sub whipped cream or a scoop of ice cream.

4 egg whites

1 C. Sugar

½ c Water

(Requires candy thermometer and mixer with whisk attachment)

Combine water and sugar in a small sauce pot and cook on medium heat.

Place egg whites in mixer with the whisk attachment and mix on lowest setting, just to keep the egg whites moving.

Once sugar reaches 235 F, change mixer speed to medium.

The eggs should be slightly foamy once the sugar reaches 240 F. We ideally want 244 F; however anywhere between 240 and 250 F will work just fine.

Once the sugar has reached 244 F, remove from heat and slowly pour in to the mixer while it is running. Try to aim in between the whisk attachment and the side of the bowl.

Once all the liquid sugar is added, mix on high for 5 minutes or until the meringue reaches room temperature.

Pipe the meringue in dollops on top of the cooled tart once it has been removed from the tart ring.

Garnish with freeze dried strawberries and sliced rhubarb tossed in sugar. Don’t toss the rhubarb in sugar until ready to serve otherwise it will start to break down and release its liquid.