Oats Date Tarts

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  • 40 Minutes
  • 2 Serving


For the Crust

  • Bagrry’s Oats for Atta - 1 cup
  • Butter - 2 ½ tsp
  • Water (cold) - 2 tbsp
  • Egg yolk - 1 tbsp
  • Salt - 1 tsp

For the filling

  • Dates - ½ cup
  • Butter - 1 tbsp
  • Water - ½ cup


For the filling

  • Make the filling by placing the dates, butter and water in a small pan over high heat. Bring to a boil
  • Set the pan aside for the mixture to cool completely and for the dates to absorb some of the liquid
  • Once it has cooled, place the mixture in a food processor and grind till you get a smooth paste

For crust

  • Add the flour and salt in a bowl.
  • Rub in the butter and egg until the mixture resembles breadcrumbs.
  • Add enough water to get a soft but not sticky dough. Wrap the dough in cling film and keep it in the fridge for 10 minutes
  • Roll out the dough to line the tart tin. Bake for about 15 minutes.
  • Pour the filling  in this baked tart crust
  • Serve warm or at room temperature.


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