Cinnamon oat milk tart

Cinnamon oat milk tart

30 mins Prep · 30 mins Cook

Very few desserts can beat this oat biscuit crust cinnamon tart. It's decadent, comes with a dash of spice and best of all, it is 100 per cent dairy-free

Created by Spinneys
Prep time 30 minutes
Cook time 30 minutes
Serves 6-8
Cuisine British
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 608
Fat 25.2g
Saturates 10.5g
Protein 10.5g
Carbs 87.9g
Sugars 49.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4.


Place the biscuits and 75g of melted margarine in a food processor and blitz until fine.


Press the mixture into a greased 24cm springform tart tin then bake in the preheated oven for 15 minutes. Allow to cool.


Add the oat milk, clementine peel and cinnamon stick to a saucepan placed over a medium heat and bring to just below boiling point. Remove from the heat and allow to infuse for 15 minutes.


Whisk the egg replacer (or 3 large eggs), sugar, flour and cornflour in a bowl until well combined. Pour the hot milk gradually into the egg mixture, whisking constantly.


Discard the cinnamon stick and clementine peel.


Return the mixture to the stove and whisk constantly until it thickens, then add the remaining butter and mix.


Allow to cool completely before pouring the mixture into the tart shell.


Dust liberally with the cinnamon and serve.