Prep 15 mins
Cook 10 mins
Crushed cereal, almonds and maple syrup are pressed into individual tart pans and baked. then filled with yogurt and fresh fruit to make an elegant breakfast or brunch, even dessert! Adapted from Country Living magazine.
- 5 cups corn flakes
- 1 cup pecans
- 4 tablespoons unsalted butter, melted
- 6 tablespoons maple syrup
- 16 ounces plain yogurt
- 16 ounces vanilla yogurt
- 2 2⁄3 cups fresh fruit
- To make the tart shells:
- Preheat oven to 350°F Place eight 4" round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in a food processor and process until combined, about 10 quick pulses. Transfer the cereal mixture to a large bowl, drizzle with the melted butter, and toss to combine. Stir in maple syrup. Evenly divide the cereal mixture among the tart pans and press along the bottoms and sides to form shells. Bake for 10 minutes. Transfer to a wire rack to cool.
- To assemble the tarts:
- Remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.
Must be doing something wrong. They fell apart...after I cooled them on rack and removed them from the form. We ate them anyway in a bowl with yogert and fruit..it was a nice combination and taste.
What a fun way to serve a beautiful and yummy breakfast!!! I made this as written for two cereal tarts and used lemon yogurt along with strawberries and blueberries and it was so good and healthy. I used Hungry Jack Maple Flavored Syrup, which didn't really flavor the tart too much, so next time I would splurge for the real deal. Thanks for sharing the recipe Sharon. Made for Newest Tag Game.