Delicious creamy egg oat tarts
(makes 10-12 servings)
For oat tart:
- 3/4 cup of Quaker Whole Rolled Oats
- 2-3 small ripe bananas
- 1 tablespoon powdered sugar
- 50g butter Extra butter for greasing tart moulds
For egg custard:
- 1 large free range egg
- 60ml evaporated milk
- 2 tablespoons powdered sugar
- Vanilla extract, a dash, optional
1. Preheat oven to 190°C
2. In a bowl, pour in the oats, 1 tbsp of sugar and the bananas. Mash them well together with a fork or blend them for a smoother consistency.
3. Grease the egg tart moulds generously with butter and add in a dollop of the oat mixture. Use your fingers to lightly press it down.
4. In another bowl, crack the egg and add in the evaporated milk, remaining sugar and a dash of vanilla extract. Beat till smooth. Use a hand blender for the smoothest creamy consistency.
5. Pour the egg mixture into the moulds and bake 190°C for 17 minutes and it's done!
