Oat and Labneh Tartlets

One of 3 recipes made by Pass Me The Dimsum to celebrate the versatility of oats for Ramadan. 

Cooking Time 45 minutes Skill Level Medium Servings 0

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    Preheat oven to 375 F.

  2. 2

    Mix all the crust ingredients in a bowl.

  3. 3

    Spoon 3.5 tablespoons of the mixture in each of 6 silicon moulds.

  4. 4

    Firmly press and pack the mixture down into the moulds, then press more in the centre, pushing it against the walls, to create an indentation.

  5. 5

    Bake the crusts for 15-17 minutes.

  6. 6

    As soon as you remove from the oven, use the back of a spoon to press down the centres of the crust to create more of an indentation because the baking puffs them up. This helps reshape the crust while it continues to bake while still hot.

  7. 7

    Let the shells cool completely before removing from the moulds.

  8. 8

    With electric mixer, whisk together all the filling ingredients except for the whipping/coconut cream.

  9. 9

    Then, fold the whipping cream into the whisked mixture. The end product should be soft but firm.

  10. 10

    Spoon the filling mixture into a piping bag, and pipe into the pistachio and oat shells.

  11. 11

    Top with pistachio slivers, dried rose (petals), fresh, chopped dates, and a drizzle of date syrup.