Oat flour is something I’ve never worked with until recently, but now the more I learn how to use it, the more I enjoy it. I’ve used to make my gluten free apple and cinnamon crumble, but as the holiday season begins, I thought why not bring you my oat flour crust? It’s gluten free and takes about 30 minutes to bake so it’s perfect for an easy tart.
I find it very easy to use, but that took some practice. At first I was sceptical as, due to it being gluten free, oat flour dough does not stretch. Instead of rolling it out, I have to use my hands to make sure the whole pan is covered. I also go over it with my measuring cup, just to smooth everything out. You can see how I do this in the video below.
I wanted this crust to be suitable to most diets so I used olive oil instead of butter. This was to keep it dairy free. I like to use a good quality olive oil such as Filippo Berio’s classic olive oil.
The oats already give it a distinguished flavour, however I like to add a dash of vanilla and some cinnamon to mine. I believe this gives it a hint of that winter warmer flavour we all love, at this time of year.
I always part bake this crust for 10 minutes before filling so as to avoid it being soggy. This is a great base for a salted caramel tart like the one pictured below!
Oat flour tart crust
- tart tin
- 270 g Oat Flour
- 45 g white granulated sugar
- 1 tsp Cinnamon Powder
- 1/2 tsp Salt
- 90 ml olive oil
- 1/2 tsp Vanilla Extract
- 4-5 tbsp Cold water as needed
- Start by mixing the flour with the sugar and cinnamon
- Stir in the olive oil and vanilla extract and work it in until it’s a crumble sort of texture
- Add 1 tablespoon of water and knead it in. Keep adding water until your dough is sticky and firm. It should stick to itself rather than your hands.
- Push the dough into your greased tin and smooth it out, covering any cracks
- Bake for 10 minutes.
- Fill with filling of your choice and bake as needed