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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These vibrant mini tarts combine the natural sweetness of mashed sweet potato and hearty oats with a creamy egg custard center and juicy bursts of blueberry. Soft, nutritious, and full of texture—perfect for breakfast, snack time, or as a healthy dessert alternative. Why You’ll Love It: This recipe uses just a handful of wholesome ingredients—no flour or butter required. It’s kid-friendly, gluten-free, and full of natural flavor with a pop of fruity brightness in every bite!
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Recipe
x🛒 Ingredients
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1 cup mashed sweet potato
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1/2 cup quick oats
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2 eggs
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100ml milk
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1–2 tsp sugar (optional)
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Fresh or frozen blueberries
👩🍳 Instructions
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Make the Oatmeal Dough
In a mixing bowl, combine mashed sweet potato with oats. Mix thoroughly until a sticky dough forms. -
Shape the Tart Shells
Take small pieces of dough, roll them into balls, and press to form tart shell shapes. Place them on a lined baking tray. -
Pre-bake the Shells
Bake in a preheated oven at 170°C (340°F) for 5 minutes to firm them slightly. -
Prepare the Egg Custard
In a separate bowl, whisk together 2 eggs, 100ml milk, and a little sugar. Strain the mixture through a sieve for a smooth texture. -
Assemble the Tarts
Pour the egg mixture into the tart wells and place a few blueberries in each center. -
Final Bake
Bake at 175°C (350°F) for 12 minutes, or until the egg filling is set and slightly golden. -
Cool and Enjoy
Let the tarts cool slightly before serving. Optional: Drizzle with a little honey for extra shine and sweetness.
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