Ingredients
- 9 Tbsp butter, divided
- 2 cups old-fashioned oats
- 3 Tbsp cornstarch, divided
- ½ tsp ground cinnamon
- ½ tsp kosher salt, divided
- ½ cup sugar, divided
- 1½ cups whole-milk plain Greek yogurt
- 3 large egg yolks
- ¼ cup whole milk
- ¼ cup honey, divided
- ½ tsp vanilla extract
- 2 persimmons, sliced
- ½ cup pomegranate seeds (arils)
- ¼ cup blueberries
- 2 Tbsp chopped pistachios
Instructions
- Preheat oven to 350°F. Melt 7 Tbsp butter. Pulse oats, 1 Tbsp cornstarch, cinnamon, and ¼ tsp salt in a food processor until oats are coarsely chopped. Add melted butter and ¼ cup sugar; process until combined.
- Press oat mixture into a 9-inch tart pan or pie plate. Bake 20 minutes or until crust is lightly browned. Cool completely.
- Whisk together ¼ cup sugar, 2 Tbsp cornstarch, and ¼ tsp salt in a saucepan. Gradually whisk in yogurt, egg yolks, milk, and 3 Tbsp honey until blended (see Note).
- Add 2 Tbsp butter. Cook over medium heat, stirring constantly, 7 to 8 minutes or until thickened. Remove from heat; stir in vanilla. Cool slightly.
- Pour filling over crust. Cover, lightly pressing plastic wrap over filling, and chill at least 2 hours. Uncover, top tart with fruit and nuts; drizzle with 1 Tbsp honey.
