Oat tart with bechamel and apricot jam and dates recipe
 |
| Oat tart with bechamel and apricot jam and dates |
Preparation: 25 minutes approximately
Cooking: 40 minutes approximately
Serves: 6
Cuisine: Arabian Gulf
All you need
2 1/2 tbsps al alali White Oats
250g flour – strained
200g butter
100g al alali Icing Sugar
1/2 tsp al alali Baking Powder
1 egg
al alali Vanilla Powder to taste
1 tbsp yogurt
1 tsp al alali Ground Cinnamon
Pinch of salt
For sweet béchamel:
4 tbsps flour
1 liter of milk prepared from al alali Full Cream Milk Powder
2 tbsps cream
1/2 cup honey
al alali Icing Sugar to taste
1/4 tsp ground cardamom
1 cube cream cheese (optional)
al alali Vanilla Powder to taste
Stuffing
3 tablespoons al alali Apricot Jam
Dried Apricots
Pitted dates
1 tbsp al alali Multiflora Honey
Directions
- Preheat oven to 200°C (400°F)
- In a deep bowl, add flour and al alali White Oats, mix with butter by hand until the mixture have grainy texture. Add salt, al alali Baking Powder and al alali Icing Sugar, mix again, add egg, al alali Vanilla Powder and al alali Ground Cinnamon, mix well, then add yogurt
- Knead mixture on a floured surface, then place dough in fridge for 15 minutes to cool
- For the sweet béchamel: heat milk prepared from al alali full Cream Milk Powder, Mix with an electric mixer with the remaining béchamel ingredients, boil and stir constantly until thickens, set aside
- Spread dough on floured surface, then place on a tray, make small holes in dough in order not rise during baking. Bake in oven for 15 minutes to cook , set aside
- Spread al alali Apricot Jam, pour béchamel sweetened with honey, garnish with dates and dried apricots, bake in oven again for 10 minutes until the surface browns
- When serving, grease surface with al alali Pure Honey to give a glossy surface and scrumptious taste
- Serve with Arabic coffee and enjoy!
