Cereal Tarts with Yogurt and Fresh Fruit

SERVINGS
8

INGREDIENTS
5 cups cornflakes
1 cup pecans
4 tablespoons unsalted butter, melted
6 tablespoons maple syrup
16 ounces plain yogurt
16 ounces vanilla yogurt
2 2/3 cups fresh fruit

PREPARATION
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.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 350
Total Fat: 19 g
Saturated Fat: g
Cholesterol: 28 mg
Sodium: 245 mg
Carbohydrates: 40 g
Fiber: 2 g
Protein: 8 g

Originally published in Country Living.

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