Even if you’re not a fan of sugary fruit cereals, this No-Bake Fruit Cereal Tart will have you reaching for a slice. With a slightly salty graham cracker crust, a layer of sweet white chocolate ganache, and a smooth, creamy fruit cereal flavored custard, this tart is all about nostalgia and surprise. The filling is fruity and not-too-sweet, making it great for children and adults alike.
When I was making this Cereal Milk Tart that I posted a couple of weeks ago, I couldn’t stop thinking about what other types of cereal milk I could make. There were the obviously delicious choices–like Cinnamon Toast Crunch–but for some reason I couldn’t stop thinking about using either Fruity Pebbles or Fruit Loops. The image of a slightly pink filling called to me. Despite having a similar concept, this No-Bake Fruit Cereal Tart is totally its own thing.
It’s been a while since I posted anything that hasn’t needed more than some bowls and a stovetop. This tart checks all the boxes for a cool and delicious tart. There’s a graham cracker crust that, with an added pinch of salt, brings a bit of balance to the sweetness of the white chocolate and the fruit cereal filling.
Because of quarantine, I didn’t have any heavy cream in the fridge and I’m just too scared and untrusting to actually step foot in a grocery store, which meant this was the perfect time to switch up the filling and go for a water ganache which is surprisingly easy to make. Just melt the white chocolate and whisk in 1 Tbsp of warm water until smooth then spread over the bottom of the tart.
This tart tastes just like fruit cereal but has managed to appeal to people I know who were never fans of the stuff. The filling is fruity and lightly sweet rather than overwhelmingly sugary. It packs a punch of nostalgia that in these times feels necessary. I kind of want to just grab a slice and put on some of my favorite ’90s cartoons while I eat it.
| Prep Time | 20 minutes |
| Passive Time | 1-3 hours |
| Servings |
slices
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- 115 grams Fruity Pebbles cereal (2 1/2 cups) or equal weight other fruit cereal
- 825 mL cold milk (3 1/2 cups)
- 30 grams light brown sugar (2 Tbsp, packed)
- 1/4 tsp salt
- 200 grams graham cracker crumbs (13 sheets crushed or 2 cups of pre-crushed crumbs)
- 75 grams light brown sugar (1/3 cup, packed)
- 1/2 tsp salt
- 113 grams unsalted butter (1/2 cup or 1 stick) melted
- 84 grams white chocolate (3 oz)
- 1 Tbsp warm water
- 473 mL fruit cereal milk (1 pint) (recipe above)
- 120 grams granulated sugar (2/3 cup) divided in half (1/3 cup & 1/3 cup)
- 2 egg yolks large
- 1 egg large
- 40 grams corn starch (1/3)
- 1/2 Tbsp vanilla extract
- 28 grams unsalted butter (2 Tbsp) cold
Ingredients
Fruit Cereal Milk*
No-Bake Fruit Cereal Tart
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- Preheat the oven to 300°F and line a baking sheet with parchment paper. Spread the Fruity Pebbles, or fruit cereal, on the prepared baking sheet and bake for 15 minutes until lightly toasted.
- Transfer the cooled cereal to a large bowl or pitcher. Add in the cold milk and stir to completely cover all the cereal. Steep for 20 minutes. Strain the mixture through a sieve. Use a wooden spoon to squeeze out any milk from the soaked fruit cereal. Whisk in the light brown sugar and 1/4 tsp salt until fully dissolved. Transfer to a pitcher or a clean container and store in the refrigerator for up to 1 week if making ahead of time.
- Lightly grease a 9-inch tart tin and set aside.
- In a medium bowl, whisk together the graham cracker crumbs, light brown sugar, and salt. Stir in the 113 grams or 1/2 cup of melted butter until all of the crumbs are moistened. You should be able to squeeze some of the crumbs in your hand so that they'll stick together.
- Pour the crumbs into the prepared tart pan and press into the pan to evenly cover the bottom and the sides. You may not use all of the crumbs as some may fall over the sides of the tart pan as you press it in. Chill for at least 1-2 hours until firm.
- Melt the white chocolate in a bowl over a warm pot of water or in a microwave. Stir in 1 Tbsp warm water until combined. Spread the white chocolate ganache over the bottom of the graham cracker crust. Chill while you make the filling.
- In a large saucepan, heat the fruit cereal milk and 60 grams (1/3 cup) of granulated sugar over medium heat until the sugar is dissolved and the milk just begins to boil.
- In a separate, large, bowl, whisk together the egg yolks and whole egg. Sift the cornstarch, 60 grams (1/3 cup) granulated sugar, and salt into the eggs and whisk until smooth and combined.
- Temper the eggs by adding the milk a little at a time, whisking after each addition until the milk is fully incorporated into the eggs. Return the mixture to the saucepan and continue to cook over medium heat whisking constantly.
- Add the vanilla extract to the filling while still warm and in the process of thickening. Continue to whisk until fully incorporated and thick. Remove the pan from the heat and whisk in the butter until it's fully melted and incorporated and the custard is glossy.
- Pour directly into the cooled tart shell. Smooth over the top with a rubber spatula or an off-set spatula. Allow to chill until set--about 1-2 hours--before slicing. Optional: decorate with fruit cereal or white chocolate before serving.
*Fruit cereal milk recipe adapted from Milk Bar's cereal milk recipe
**The white chocolate water ganache works best with a higher quality white chocolate rather than white chocolate chips