This Oatmeal Cookie Tart uses store-bought iced oatmeal cookies in the crust, which serves as a crunchy base for the smooth cinnamon custard filling.
The idea for this crust came from a follower on TikTok who suggested the use of store-bought iced oatmeal cookies after seeing my video where I used gingersnaps as base for an eggnog tart around the holidays.
I thought this was such a neat idea, so I paired the crust with the complementary flavor cinnamon to make this oatmeal cookie tart. I just used ground cinnamon, which I had on hand, but you could definitely amp up the flavor by steeping whole cinnamon sticks with the cream. If you do, let me know how it goes!
I knew I wanted to have a fun toasted meringue design on this tart, but what I did not know was how I was going to spend the most time on that component. I believe in sharing failures, so I have to share that I had to start over on this meringue THREE times. I finally found success by following a serious eats’ recipe on YouTube. They also have the recipe written out on their site. I highly recommend this recipe as it was the most stable, pipeable recipe of the three that I attempted. All the attempts were worth it though, because in the end I had a wonderful meringue to make a beautiful design for this oatmeal cookie tart.
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How to make a cookie crust
A cookie crust can be made using 12 ounces of store-bought cookies, ⅓ cup of sugar, ¾ teaspoon of salt and 6 tablespoons of melted butter. I just blitz my ingredients together in a food processor until there is a fine crumb and then dump it into my pie or tart pan.
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I adapted this recipe from my gingersnap crust tart base and it worked extremely well. I am pretty confident you could take almost any type of store-bought crunchy cookie and turn it into a cookie crust using this method. Depending on the cookie flavor, I like to use brown sugar instead of white sugar to complement the cookie.
What do you need to make an oatmeal cookie tart?
This recipe comes together quickly because it utilizes store-bought iced oatmeal cookies in the crust and does not require any other special ingredients.
- Iced oatmeal cookies
- Brown sugar
- Butter
- Salt
- Milk
- Heavy cream
- Cornstarch
- Cinnamon
- Vanilla
- Eggs
Tips:
- Avoid cooking your eggs in your custard by pouring hot cream in a gentle, steady stream and whisking constantly.
- This crust is pretty sweet, if you don’t like so much sugar feel free to dial back the amount of added brown sugar.
- If you have it on hand, feel free to use whole cinnamon sticks during the cream steeping step.
📖 Recipe
Oatmeal Cookie Tart
Ingredients
Oatmeal cookie crust
- 12 oz iced oatmeal cookies
- ⅓ cup brown sugar
- ¾ teaspoon salt
- 6 tablespoon melted butter
Cinnamon custard
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 6 large egg yolks room temperature
- ¼ cup brown sugar
- 1 teaspoon salt
- 2 teaspoon cornstarch
Instructions
Make the crust
- Preheat the oven to 375°F.
- Blitz oatmeal cookies in a food processor. Add brown sugar and salt. Pulse until combined.
- Add melted butter and pulse until thoroughly combined.
- Tip mixture into a 14’’ x 5.5’’ rectangle tart pan or 9’’ round tart pan (with removable bottom). Push the mixture into the edges and bottom of the tart pan.
- Bake for 8-10 minutes. Let cool completely.
Make the custard
- Combine the cream, milk, vanilla and cinnamon in a medium saucepan over medium heat. Bring to a gentle simmer. Remove from heat, cover, and let steep for 20 minutes.
- Preheat the oven to 350°F.
- Whisk together egg yolks and brown sugar with a hand mixer on medium speed until pale and thick, about 2 minutes. Add salt and cornstarch. Mix again until combined.
- Slowly add warm cream mixture, whisking simultaneously. Skim any foam from the surface of the filling. Pour into the cooled cookie crust.
- Bake until the custard is just set, but the center is still slightly wobbly, about 40-50 minutes.
- Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight.
- Just before serving, pipe meringue on top and use a kitchen torch to toast it to your liking.
Notes
- Avoid cooking your eggs in your custard by pouring hot cream in a gentle, steady stream and whisking constantly.
- This crust is pretty sweet, if you don’t like so much sugar feel free to dial back the amount of added brown sugar.
- This tart will keep for 3-4 days in the refrigerator.
