Creamy Tart made with Cereal-Infused Milk
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- Prep
- 20 MIN
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- Total
- 50 MIN + resting time
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- Serving
- 4 - 6
Ingredients
For the cereal crust
- 625 ml (2 ½ cup) unsweetened cereal of your choice, crushed into crumbs
- 45 ml (3 c. tbsp) sugar
- 3 ml (1/2 c. tsp) salt
- 80 ml (1/3 cup) melted unsalted butter
For the garnish
- 4 cups Scotsburn 2% Milk
- 500 ml (2 cups) unsweetened cereal of your choice
- 2 packages (3.4 ounces each) vanilla pudding mix
For the whipped cream
- 250 ml (1 cup) Scotsburn 35% whipping cream
- 30 ml (2 tbsp) powdered sugar
- 125 mL (1/2 cup) sweet and colourful cereal of your choice
Directions
For the cereal crust
- Preheat the oven to 180 °C (350 °F).
- Combine the cereal crumbs, sugar, salt and butter in a large bowl in a food processor. Divide the mixture among 4 pie pans about 23 cm (9 inches) in diameter or a 10 to 12 cm (4 to 5 inches) pie plate. Press the mixture into the bottom and up the sides of the pan to form a crust.
- Bake in the center of the oven for 8 to 10 minutes. Remove and let cool completely.
For the garnish
- Pour the milk and cereal into a bowl, and submerge the cereal completely. Let rest for 1 hour to allow the milk to infuse with the flavour of the cereal.
- Strain the milk and discard the wet cereal to keep only the cereal-infused milk.
- Whisk milk and vanilla pudding packets in a large bowl until smooth and pudding-like.
- Pour mixture into cooled crust. Refrigerate until cold, about 1 hour.
For the whipped cream
- Whip the 35% cream with powdered sugar until stiff.
- Top the pie with whipped cream to taste and garnish with sweetened cereal.
Products in this recipe
- Prep
- 15 MIN
- Total
- 55 MIN + cooling time
Strawberry Sheet Cake with Lemon Glaze
- Prep
- 15 MIN
- Total
- 30 MIN
Super Fluffy Blueberry and Cottage Cheese Pancakes
- Prep
- 10 MIN
- Total
- 20 MIN
