No-Bake Fruit Cereal Tart
With a graham cracker crust, a layer of white chocolate, and a silky smooth cream made with milk that’s been steeped in fruit cereal, this tart is delightfully delicious and requires zero time in the oven. This is perfect for warmer days when you want something that won’t heat up the kitchen or just for any day where you want something that’s not too sweet but that still brings a lot of flavor. Yields 8-12 slices
Servings Prep Time
8-12slices 20minutes
Passive Time
1-3hours
Servings Prep Time
8-12slices 20minutes
Passive Time
1-3hours
Ingredients
Fruit Cereal Milk*
No-Bake Fruit Cereal Tart
Instructions
Fruit Cereal Milk*
  1. 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.
  2. 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.
No-Bake Fruit Cereal Tart
  1. Lightly grease a 9-inch tart tin and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Recipe Notes

*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

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