Categories: DESSERT/PASTRY

Ingredients

• 5 c. cornflakes
• 1 c. pecans
• 4 tbsp. unsalted butter
• 6 tbsp. maple syrup
• 16 oz. plain yogurt
• 16 oz. vanilla yogurt
• 2.67 c. Fresh fruit

Directions

1. Make the tart shells: Preheat oven to 350°F. Place eight 4-inch 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.

2. Assemble the tarts: Remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.

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