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Oat Crust Tart with Zested Crème Patissière and Charred Nectarines

Oat Crust Tart with Zested Crème Patissière and Charred Nectarines

Cooking Time 1 hour
Skill Level Medium
Serves 8


For the oat crust (28cm tart tin):

550g Mornflake Jumbo Oats, lightly blitzed
180g butter, melted
260g caster sugar

For the crème patissière:

700ml milk
1 vanilla pod, scored down the middle, seeds scraped out
8 organic egg yolks
200g caster sugar
50g plain flour or cornflour, sifted

For the fruit topping:

5-6 small nectarines, cut in half, stones carefully removed
3 large nectarines, cut in half, stones carefully removed
Selection of edible flowers to garnish

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  • Begin by preheating your oven to 190°C.
  • Add the oats to the melted butter and caster sugar and stir until all the oats are evenly coated. You can test this by pressing the back of a spatula down on the oats and they’ll be ready when they begin to hold the shape. Add more butter if necessary until this happens.
  • Next evenly spread your oats over the base of the tin and up the sides, pressing down firmly so that the oats stick together and form to the case. Let this rest in the fridge for half an hour which will help it hold its shape when baking.
  • Once chilled transfer to the oven and bake for 15 to 20 minutes or until golden before removing and allowing to cool completely.
  • To make the crème patissière, put the milk, vanilla pod and its seeds in a saucepan over a medium heat. Bring the milk almost to the boil, then turn off the heat and set aside.
  • In a separate bowl whisk together the egg yolks and sugar until the mixture begins to lighten and turn fluffy.
  • Next add in the sifted flour, folding it into the egg and sugar mixture until it’s smooth.
  • Once the vanilla milk has had a minute or two to cool, gradually pour in the egg mixture, whisking the whole time to ensure the sauce is smooth and there are no lumps.
  • Pour the mixture back into the saucepan and cook over a medium heat, stirring with a wooden spoon the whole time to avoid lumps forming. Cook until you have a thick, smooth sauce that begins to hold shape.
  • Once cooked remove from the heat and cover with cling film to avoid a skin forming. Transfer to the fridge once cooled. If lumps form you can pass it through a sieve.
  • For the charred nectarines, heat a griddle pan for several minutes over a high heat and place the nectarines flesh side down. Char for 3–4 minutes then carefully turn and cook skin-side down. They will stick a little, but you can always cook them on a sheet of parchment paper to avoid this.
  • To assemble, spoon the crème patissière into the oat crust, then place the charred nectarines on top, some face down and some flesh side up. Sprinkle over your selection of edible flowers and serve.

This will keep refrigerated for several days.

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