Raspberry Oat Breakfast Tart

Ingredients:
3 cups organic old fashioned oats
½ cup unsweetened almond milk
½ cup chia powder
2 tbsp. grated ginger using a micro plane grater
½ cup maple syrup
½ tbsp. cinnamon powder
¼ tsp. Himalayan sea salt
2 cups frozen thawed raspberries
¾ cup freeze dried raspberries
1 small container of fresh raspberries

Directions:
Preheat the oven to 350 degrees.
Place oats, chia powder, ginger, maple syrup, cinnamon, salt, frozen thawed raspberries with juice, and almond milk into a large bowl. Mix until all is evenly incorporated. Add the freeze dried raspberries and hand mix those in.
Take a 9 X 1” tart pan with a removable bottom. Coat the inside with coconut oil. Take the batter and place it into the pan. Press down the batter into the pan with your hands. After that, take a round press and use that, making sure that the batter is completely flat and evenly distributed.
Place the pan on the middle rack of the oven for 35 minutes. Remove the pan from the oven and remove the side of the pan, leaving the bottom intact.
Take a Wilton cake spatula and remove the cake from the bottom of the pan and place it on a decorative plate. Do this after the cake has cooled.
This recipe calls for the Raspberry Frosting recipe. Take two pastry bags. One with a Wilton 8B tip and the other with a Wilton 18 tip. Take the raspberry frosting and fill the 8B bag halfway and fill the 18 bag ¼ of the way full. Take the 8B bag and place huge flowers around the top outside edge. Then take fresh raspberries and fill the center of the tart with them, leaving room in the very center for a large floret. Begin with a circle going around the outside first and continue with placing circles inside each other. Place a huge floret in the middle. Place a raspberry on top of that with a tiny floret on top of that. Take the 18 bag and place tiny florets in the center of the large flowers on the top outside edge. Place a tiny floret on top of each raspberry on top of the tart./raspberry-frosting/Directions:
Preheat the oven to 350 degrees.
Place oats, chia powder, ginger, maple syrup, cinnamon, salt, frozen thawed raspberries with juice, and almond milk into a large bowl. Mix until all is evenly incorporated. Add the freeze dried raspberries and hand mix those in.
Take a 9 X 1” tart pan with a removable bottom. Coat the inside with coconut oil. Take the batter and place it into the pan. Press down the batter into the pan with your hands. After that, take a round press and use that, making sure that the batter is completely flat and evenly distributed.
Place the pan on the middle rack of the oven for 35 minutes. Remove the pan from the oven and remove the side of the pan, leaving the bottom intact.
Take a Wilton cake spatula and remove the cake from the bottom of the pan and place it on a decorative plate. Do this after the cake has cooled.
This recipe calls for the Raspberry Frosting recipe. Take two pastry bags. One with a Wilton 8B tip and the other with a Wilton 18 tip. Take the raspberry frosting and fill the 8B bag halfway and fill the 18 bag ¼ of the way full. Take the 8B bag and place huge flowers around the top outside edge. Then take fresh raspberries and fill the center of the tart with them, leaving room in the very center for a large floret. Begin with a circle going around the outside first and continue with placing circles inside each other. Place a huge floret in the middle. Place a raspberry on top of that with a tiny floret on top of that. Take the 18 bag and place tiny florets in the center of the large flowers on the top outside edge. Place a tiny floret on top of each raspberry on top of the tart./raspberry-frosting/Directions:
Preheat the oven to 350 degrees.
Place oats, chia powder, ginger, maple syrup, cinnamon, salt, frozen thawed raspberries with juice, and almond milk into a large bowl. Mix until all is evenly incorporated. Add the freeze dried raspberries and hand mix those in.
Take a 9 X 1” tart pan with a removable bottom. Coat the inside with coconut oil. Take the batter and place it into the pan. Press down the batter into the pan with your hands. After that, take a round press and use that, making sure that the batter is completely flat and evenly distributed.
Place the pan on the middle rack of the oven for 35 minutes. Remove the pan from the oven and remove the side of the pan, leaving the bottom intact.
Take a Wilton cake spatula and remove the cake from the bottom of the pan and place it on a decorative plate. Do this after the cake has cooled.
This recipe calls for the Raspberry Frosting recipe. Take two pastry bags. One with a Wilton 8B tip and the other with a Wilton 18 tip. Take the raspberry frosting and fill the 8B bag halfway and fill the 18 bag ¼ of the way full. Take the 8B bag and place huge flowers around the top outside edge. Then take fresh raspberries and fill the center of the tart with them, leaving room in the very center for a large floret. Begin with a circle going around the outside first and continue with placing circles inside each other. Place a huge floret in the middle. Place a raspberry on top of that with a tiny floret on top of that. Take the 18 bag and place tiny florets in the center of the large flowers on the top outside edge. Place a tiny floret on top of each raspberry on top of the tart./raspberry-frosting/Directions:
Preheat the oven to 350 degrees.
Place oats, chia powder, ginger, maple syrup, cinnamon, salt, frozen thawed raspberries with juice, and almond milk into a large bowl. Mix until all is evenly incorporated. Add the freeze dried raspberries and hand mix those in.
Take a 9 X 1” tart pan with a removable bottom. Coat the inside with coconut oil. Take the batter and place it into the pan. Press down the batter into the pan with your hands. After that, take a round press and use that, making sure that the batter is completely flat and evenly distributed.
Place the pan on the middle rack of the oven for 35 minutes. Remove the pan from the oven and remove the side of the pan, leaving the bottom intact.
Take a Wilton cake spatula and remove the cake from the bottom of the pan and place it on a decorative plate. Do this after the cake has cooled.
This recipe calls for the Raspberry Frosting recipe. Take two pastry bags. One with a Wilton 8B tip and the other with a Wilton 18 tip. Take the raspberry frosting and fill the 8B bag halfway and fill the 18 bag ¼ of the way full. Take the 8B bag and place huge flowers around the top outside edge. Then take fresh raspberries and fill the center of the tart with them, leaving room in the very center for a large floret. Begin with a circle going around the outside first and continue with placing circles inside each other. Place a huge floret in the middle. Place a raspberry on top of that with a tiny floret on top of that. Take the 18 bag and place tiny florets in the center of the large flowers on the top outside edge. Place a tiny floret on top of each raspberry on top of the tart.

Will last 3 to 5 days in the refrigerator. Will last 1 month in the freezer.