Oatstanding Tartmanship
Rustic oat-crusted strawberry tart with chocolate streusel and a silky drizzle
1 hour
Serves 4
DessertItalianNut-free
Herb's take
This Italian-inspired tart takes the humble oatmeal cookie on a Roman holiday with strawberries and chocolate in the starring roles. We’ll build layers of texture and flavor, with a few science detours along the way.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Grease an 8-inch tart pan or pie dish.
- 02In a small saucepan, combine the strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release juices and become syrupy, about 8 minutes. Remove from heat and let cool.
- 03In a mixing bowl, stir together oatmeal, flour, light brown sugar, and salt.
- 04Add the cold butter to the oatmeal mixture. Using your fingers or a pastry cutter, work the butter until the mixture looks like coarse crumbs. Set aside 1/2 cup of this for the streusel topping.
- 05Press the remaining oat mixture firmly into the bottom and up the sides of the prepared pan to form a crust.
- 06Pour the cooled strawberry filling into the oat crust and spread evenly.
- 07To the reserved 1/2 cup oat mixture, add half of the chocolate chips (1/4 cup). Toss to combine, then sprinkle this mixture evenly over the strawberry layer.
- 08Bake the tart for 28–32 minutes, until the streusel is golden and the filling is bubbling. Cool completely on a wire rack.
- 09Once cooled, melt the remaining chocolate chips (1/4 cup) with the vanilla extract in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- 10Drizzle the melted chocolate over the tart in thin zigzags. Let the chocolate set before slicing and serving at room temperature.
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