Nutty Oat Mango Tart
1.
Soak the dried fruit for an hour in advance (so that it won’t dry out when roasting), soak and chop it for later use. Spread the oats and nuts on the baking tray, and bake them in the oven for 10 minutes, and the aroma is ready. After baking, chop the oats and dried fruit.
2.
Mix the eggs and maple syrup evenly
3.
Add olive oil and mix well
4.
Pour the chopped oats and nuts into the egg yolk paste in step 3 and mix well
5.
Add chopped dried fruit and mix
6.
Prepare 9 egg tart molds, smear a thin layer of oil, put the mixed dried oatmeal into the egg tart molds, and use a spoon to assist in making the tart shape
7.
Spread a layer of plastic wrap on the finished tart, use another tart mold, press to make the oat paste firm
8.
Oven 160 degrees, 25 minutes
9.
After baking, let cool to decorate the mango (other fruits are also acceptable), yogurt, and finally decorate sweet chili powder
Tips:
1. Don't roast the nuts over high heat. The surface is just slightly yellow. The oatmeal will not change color in ten minutes. The temperature of the oven is the main one, and the nuts are the reference.
2. The amount of oat paste in each tart mold can be placed according to the size of your own tart mold. The bottom of the tart should not be too thick, and the bottom of the tart should be as thick as possible, so that it is easy to bake
3. Adjust the temperature according to your own oven. The cool oat tart is crispy. If it is soft, it can not be heated, so it can be returned to the oven at low temperature.
4. Eat mango as soon as possible after putting it on, otherwise the moisture of the fruit will soften it and affect the taste
5. The yogurt is preferably thicker
