Cereal Tarts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 cup pecans chopped
- 4 tbsp unsalted butter melted
- 6 tbsp maple syrup
- 5 cups cornflakes or combination corn flakes and bran flakes
- 16 ounces plain yoghurt
- 16 ounces vanilla yoghurt
- fruit of choice
- Carbohydrate 121.78453421875 g
- Cholesterol 69.165 mg
- Fat 29.395519375 g
- Fiber 1.74550005197525 g
- Protein 52.3485125 g
- Saturated Fat 13.3731614375 g
- Serving Size 1 1 Serving (1022g)
- Sodium 794.045609375 mg
- Sugar 120.039034166775 g
- Trans Fat 1.56823174999999 g
- Calories 943 calories
Make the tart shells: Preheat oven to 350 degrees. Place eight 4 inches round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in the bowl of a food processor fitted with a metal blade and process until combined about 10 short pulses. Transfer the cereal mixture to a large bowl, drizzle with the melted butter and toss to combine. Stir in the 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. Assemble the tarts: remove the shells from the molds and transfer each to a serving plate. Mix yoghurts together and top each tart shell with ? cup of yoghurt and chopped fruit or fruits such as blueberries/raspberries. Serve immediately NOTE: I like to use a combination of plain yoghurt and vanilla yoghurt
