My doctor recently suggested having some oatmeal or an oatmeal cookie (along with my usual chamomile tea) before bedtime to help with insomnia. Guess which I opted for? I found a great spice cookie recipe, changed the spices around, sub’d the butter with canola oil, and sub’d the dairy milk with almond milk to cut out the cholesterol (and to be palatable to the vegan and lactose intolerant). These are delicious and dairy free (they are still full of sugar and fat of course, so don’t go scarfing them all at once).
DISCLAIMER: This is the first dessert/pastry recipe I have created all on my own. It may have some kinks, as my experience in the kitchen has been 90% savory dishes, but all in all this turned out well. I have had issues in the past with pie crusts being too dry and breaking up when I attempted to plate them, so I made this a really wet dough. It works very well for the tarts in this dish, but I wouldn’t use it in an honest to God pie as it would be too difficult to work with. But in this recipe, DO NOT FEAR THE WET DOUGH! Just refrigerate it a good 4 hours before making the tarts, and you will be fine.
*This recipe is for 1 regular sized tart and 12 mini-tarts (as in the photos), but the dough and filling mixture can also be used for 2 tarts, or 24 mini-tarts. Whatever blows your skirt up.
Now, on with the recipe: