I have used 4 inch aluminum pie pans as well as silicone muffin pans (which results in a smaller tart) instead of the tart pans with removable bottoms that the recipe calls for. This recipe was provided by the lady who runs the Regent House B&B at Niagra-on-the-Lake, Ontario (along with her husband).
Make the tart shells:
Preheat oven to 350 degrees. Place eight 4 inches 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.
Assemble the tarts:
remove the shells from the molds and transfer each to a serving plate. Mix yoghurts together and top each tart shell with ? cup of yoghurt and chopped fruit or fruits such as blueberries/raspberries. Serve immediately
NOTE: I like to use a combination of plain yoghurt and vanilla yoghurt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1022g)|
|Recipe Makes: 8|
|Calories from Fat: 265 (28%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 69.2mg||21 %|
|Sodium 794mg||27 %|
|Potassium 2298.8mg||60 %|
|Total Carbohydrate 121.8g||36 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 120g|
|Protein 52.3g||75 %|
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Calories per serving: 943
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