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Creamy Tart made with Cereal-Infused Milk

  • Prep
    20 MIN
  • Total
    50 MIN + resting time
  • Servings
    4 - 6

Creamy Tart made with Cereal-Infused Milk

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 Neilson 2% Microfiltered 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) Neilson 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

  1. Preheat the oven to 180 °C (350 °F).
  2. 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. 
  3. Bake in the center of the oven for 8 to 10 minutes. Remove and let cool completely.

 

For the garnish

  1. 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.
  2. Strain the milk and discard the wet cereal to keep only the cereal-infused milk.
  3. Whisk milk and vanilla pudding packets in a large bowl until smooth and pudding-like.
  4. Pour mixture into cooled crust. Refrigerate until cold, about 1 hour.

 

For the whipped cream

  1. Whip the 35% cream with powdered sugar until stiff.
  2. Top the pie with whipped cream to taste and garnish with sweetened cereal.
  • Prep
    15 MIN
  • Total
    55 MIN + cooling time

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  • Total
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  • Total
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