Description
This tart is a cozy invitation to slow down and savor the season. With a rustic toasted oat crust, a lusciously smooth maple custard center, and a shattering brûléed sugar top, it’s the kind of dessert that feels both homey and luxurious. Whether you’re curled up solo or serving a crowd, it’s a warm hug disguised as a tart. Ready to bake some magic?
Ingredients
Toasted Oat Crust:
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1 cup rolled oats
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¾ cup all-purpose flour
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⅓ cup brown sugar
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¼ tsp salt
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½ cup unsalted butter, melted
Maple Custard Filling:
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¾ cup pure maple syrup
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¾ cup heavy cream
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¼ cup whole milk
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3 large egg yolks + 1 whole egg
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1 tsp vanilla extract
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Pinch of salt
Topping:
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2–3 tbsp white sugar
Instructions
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Preheat & Prep: Oven at 350°F (175°C). Grease 8–9” tart pan.
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Toast Oats: Dry skillet, medium heat, stir oats 3–4 mins until golden. Cool 5 mins.
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Make Crust: Mix oats, flour, sugar, salt. Add butter. Press into pan, up sides and base. Bake 12–15 mins. Lower oven to 300°F (150°C).
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Make Custard: Whisk eggs and salt. Heat syrup, cream, and milk until steaming. Gradually whisk into eggs. Stir in vanilla.
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Bake: Pour custard into crust. Bake 30–35 mins—set edges, jiggly center. Cool 1 hour.
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Brûlée: Sprinkle sugar. Torch or broil 1–2 mins until golden. Cool 2 mins to set.
Notes
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Brown your butter for nutty richness.
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Use real maple syrup—Grade A Dark for best flavor.
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No torch? Broil with care—don’t walk away!
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Make ahead: bake custard and crust a day early; brûlée before serving.
- Prep Time: 25 mins
- Cook Time: 50 mins
Nutrition
- Calories: 310 kcal per serving
- Sugar: 21g
- Fat: 18g
- Carbohydrates: 34g
- Protein: 4g