Cereal Milk Tartlets: Funfetti Blondie Crust & Vanilla Bean Cream

Introduction

Hey there, flavor friend! Isla here, waving from my flour-dusted kitchen counter. Do you ever have one of those days where you’re hit with a wave of pure, unadulterated nostalgia? Maybe it’s the smell of rain on pavement, a song from high school, or in my case, the sweet, malty, unmistakable scent of cereal milk left in the bottom of your Saturday morning bowl. That’s the feeling I wanted to bottle up and turn into a dessert. Not just any dessert, but a showstopper that’s equal parts playful elegance and childhood joy.

Enter these Cereal Milk Tartlets with a Funfetti Blondie Crust. Imagine this: a soft, chewy, sprinkle-studded blondie crust that tastes like birthday cake. It cradles the smoothest, dreamiest cereal milk pastry cream you’ve ever tasted—like the best part of your cereal, all grown up. And because we believe in joy around here, the whole thing gets crowned with a fluffy cloud of real vanilla bean whipped cream. It’s whimsical, it’s a little over-the-top, and I promise you, it’s an absolute magic trick of flavor and texture that will make everyone you share it with smile so big.

I know “pastry cream” can sound intimidating, but stick with me. We’re keeping it real, fun, and totally fuss-free. This is a dessert built for making memories, not stress. So, tie on your favorite apron, cue up a happy playlist, and let’s turn that cereal box daydream into your new signature treat. This is where cozy comfort meets creative baking, and I’m so glad you’re here to ride this flavor wave with me.

Cereal Milk Tartlets with Funfetti Blondie Crust & Vanilla Bean Cream

---

• Author: islamerrick
• Total Time: ~3 hours

Print Recipe

Pin Recipe

Description

Playful, nostalgic, and unapologetically indulgent, these Cereal Milk Tartlets turn childhood favorites into a bakery-worthy dessert. A soft funfetti blondie crust cradles silky cereal-milk pastry cream, finished with clouds of vanilla bean whipped cream. They’re whimsical, over-the-top, and absolutely unforgettable—perfect for celebrations or whenever you’re craving pure joy.

---

Ingredients

Scale 1x2x3x

Cereal Milk

2 cups cereal (marshmallows removed if using)

1 cup whole milk

1 cup heavy cream

Pinch of salt

Pastry Cream

Prepared cereal milk

6 egg yolks

⅓ cup sugar

¼ cup cornstarch

1 tsp vanilla bean paste (or extract)

4 tbsp unsalted butter, softened

Funfetti Blondie Crust

6 tbsp butter, melted

1 cup all-purpose flour

¼ cup dry milk powder

½ tsp baking soda

⅛ tsp salt

¼ cup rainbow sprinkles

½ cup sugar + ¼ cup brown sugar

1 large egg

½ tbsp vanilla bean paste

Whipped Cream

1½ cups cold heavy cream

3 tbsp powdered sugar

½ tsp vanilla bean paste

---

Instructions

Cereal Milk: Soak cereal with milk, cream, and salt 30 minutes; strain.

Pastry Cream: Heat cereal milk to a gentle boil. Whisk yolks, sugar, and cornstarch; temper with hot milk, return to pan, cook until thick. Off heat, whisk in butter and vanilla. Chill with plastic wrap touching the surface.

Crust: Heat oven to 325°F (165°C). Mix dry ingredients. Beat butter with sugars, egg, and vanilla; fold in dry mix. Press into greased 4″ tartlet pans. Bake ~20 minutes. Cool.

Whipped Cream: Whip all ingredients to soft peaks.

Assemble: Fill crusts with pastry cream, top with whipped cream, garnish if desired.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Dessert

The Saturday Morning Symphony

My love affair with cereal milk started long before it was a trendy flavor. It started in my family’s sun-drenched kitchen, with my little brother and I planted in front of Saturday morning cartoons. We had a strict ritual: two bowls, two spoons, and one box of the most colorful, marshmallow-packed cereal we could convince our dad to buy. But here’s the secret we all knew—the best part wasn’t the first crunchy bite. It was the grand finale.

After the last colorful loop was fished out, we’d sit there, bowls tipped to our faces, savoring that sweet, creamy, perfectly seasoned milk like it was liquid gold. It was our tiny, sugary victory. My dad would pretend to be horrified, shaking his head saying, “You two are drinking pure sugar!” But he’d always have a smile in his eyes. That shared, silly moment of indulgence felt like a secret club. This recipe is my love letter to that feeling. It’s that last, perfect sip transformed into something you can serve on a pretty plate, a little edible homage to simple, joyful mornings and the magic found in the bottom of the bowl.

Gathering Your Flavor Crew

Here’s everything you’ll need to create these little bites of happiness. I’ve added my favorite tips and swaps so you can bake with what you’ve got!

• For the Cereal Milk:
  • 2 cups cereal (marshmallows removed if using a marshmallow kind): This is your flavor anchor! Corn-based cereals like classic toasted O’s work best for that iconic malty-sweet taste. Pro tip: Save the marshmallows from a mixed box for garnishing later!
  • 1 cup whole milk + 1 cup heavy cream: The duo that creates the perfect rich base. The cream adds luxurious body that makes the pastry cream incredibly silky.
  • Pinch of salt: Never skip this! It heightens all the sweet, toasty flavors and keeps everything balanced.
• For the Pastry Cream (Don’t Panic!):
  • Prepared cereal milk (from above): Your superstar ingredient, ready for its close-up.
  • 6 large egg yolks: They give the cream its rich flavor, gorgeous yellow color, and thick, luscious texture. Save the whites for a healthy omelet!
  • ⅓ cup granulated sugar: Sweetens the deal. Using a bit less than traditional recipes lets the cereal flavor shine.
  • ¼ cup cornstarch: Our guardian against lumps! It thickens the cream beautifully without making it gummy.
  • 1 tsp vanilla bean paste (or extract): I’m team vanilla bean paste for those beautiful little specks and intense flavor, but pure extract works perfectly.
  • 4 tbsp unsalted butter, softened: Cut into pieces and whisked in at the end for an unbelievable velvety finish.
• For the Funfetti Blondie Crust:
  • 6 tbsp butter, melted: Easy! No waiting for it to soften. It creates a wonderfully chewy, dense crust.
  • 1 cup all-purpose flour: The trusty foundation.
  • ¼ cup dry milk powder: My secret weapon! It boosts the creamy, buttery flavor of the crust, making it taste extra special.
  • ½ tsp baking soda & ⅛ tsp salt: For the perfect blondie rise and flavor balance.
  • ¼ cup rainbow sprinkles (jimmies): Use the long, cylinder-shaped “jimmies” if you can. They hold their color better during baking than nonpareils (tiny round dots).
  • ½ cup granulated sugar + ¼ cup packed brown sugar: The white sugar gives crispness, the brown sugar adds moisture and that lovely caramel note.
  • 1 large egg & ½ tbsp vanilla bean paste: The binders and flavor boosters that bring it all together.
• For the Whipped Cream:
  • 1 ½ cups cold heavy cream: Cold is crucial for getting fluffy peaks. I even chill my bowl and whisk for a few minutes.
  • 3 tbsp powdered sugar: Dissolves instantly and smoothly, sweetening without grittiness.
  • ½ tsp vanilla bean paste: The perfect aromatic finish.

Let’s Build Some Magic: Step-by-Step

Follow these steps, and you’ll be a tartlet pro in no time. I’m talking you through every stir and fold!

1. Make the Cereal Milk (The Flavor Foundation):In a large bowl, combine the cereal, whole milk, heavy cream, and that all-important pinch of salt. Give it a gentle stir, then just walk away. Let it soak for a full 30 minutes on the counter. You’ll see the milk transform color and the cereal get soggy—that’s exactly what we want! After its bath, strain the mixture through a fine-mesh sieve into a measuring jug, pressing gently on the soggy cereal to get every last drop of that flavorful liquid. Discard the cereal. Chef’s Hack: Give the milk a taste. It should be sweet, corny, and delicious. If you want a stronger flavor, you can repeat the process by soaking a fresh ½ cup of cereal in this already-flavored milk for 15 more minutes.
2. Create the Cereal Milk Pastry Cream (You Can Do This!):Pour your prepared cereal milk into a medium saucepan and heat it over medium until it just begins to simmer—little bubbles will form around the edges. While it heats, in a separate bowl, vigorously whisk the egg yolks, sugar, and cornstarch for a good 1-2 minutes until it’s thick, pale, and smooth. This is called “blanching” and it’s your lump-prevention insurance. Now, here’s the only tricky part: tempering. Slowly drizzle about ½ cup of the hot cereal milk into the egg mixture while whisking constantly. This gently warms the eggs. Then, pour the now-warm egg mixture back into the saucepan with the remaining hot milk, whisking constantly.

   Return the pan to medium heat and cook, whisking non-stop, until the mixture becomes very thick and bubbly, about 2-3 minutes. You must let it boil for a full 60 seconds to cook out the starchy flavor of the cornstarch. Remove from heat and immediately whisk in the softened butter and vanilla bean paste until completely smooth and glossy. Pour into a clean bowl and press a piece of plastic wrap directly onto the surface (this prevents a skin from forming). Chill for at least 2 hours, or until completely cold and set.

3. Bake the Funfetti Blondie Crust (The Happy Base):Preheat your oven to 325°F (165°C). Lightly grease six 4-inch removable-bottom tartlet pans. In a small bowl, whisk together the flour, milk powder, baking soda, and salt. In a larger bowl, whisk the melted butter with both sugars until combined. Whisk in the egg and vanilla. Switch to a spatula and fold in the dry ingredients until just combined, then gently fold in the rainbow sprinkles. Divide the dough evenly among the tartlet pans (it will be thick). Using your fingers or the bottom of a glass, press the dough evenly across the bottom and up the sides. Bake for 18-22 minutes, until the edges are golden and the center looks set. Let them cool completely in the pans on a wire rack.
4. Whip the Vanilla Cream (The Fluffy Cloud):Just before assembling, make the whipped cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla. Using a hand mixer or stand mixer with the whisk attachment, whip on medium-high speed until soft peaks form—this means the cream holds a gentle peak that curls over at the tip when you lift the whisk. Be careful not to over-whip into stiff, grainy peaks.
5. Assemble Your Masterpieces (The Best Part):Carefully remove the cooled blondie crusts from their pans. Give the chilled pastry cream a quick stir with a spatula to loosen it. Divide it evenly among the crusts, smoothing the tops. Top each tartlet with a generous dollop (or pipe pretty swirls!) of the vanilla whipped cream. Garnish with a few extra sprinkles, a piece of reserved cereal, or a tiny sprinkle of crushed cereal for texture. Serve immediately or chill for up to an hour before serving.

Serving with a Side of Smiles

These tartlets are a celebration all on their own! I love serving them on a mix-and-match set of vintage plates for a playful, eclectic look. A dusting of freeze-dried strawberry powder or a drizzle of melted white chocolate adds a beautiful pop of color and extra flavor. They’re perfect for birthday parties, baby showers (use blue or pink sprinkles!), or as the grand finale to a fun, casual dinner with friends. The best way to serve them? With a big smile and maybe a story about your own favorite cereal memory.

Ride Your Own Flavor Wave: Fun Variations

• Chocolate Sea Change: Use a cocoa-infused cereal for the milk, and add 2 tbsp of cocoa powder to the blondie crust dough for a chocolate-funfetti situation.
• Fruity Pebbles Paradise: Swap the classic cereal for Fruity Pebbles! You’ll get a bright, fruity milk and a wildly colorful cream. It’s pure joy in a crust.
• Nutty & Nice: Stir ¼ cup of finely chopped toasted pecans or almonds into the blondie crust dough along with the sprinkles.
• Dairy-Free Dive: Use your favorite plain, unsweetened non-dairy milk and cream alternative (like oat or coconut) for both the cereal soak and the whipped cream. Use vegan butter in the crust and cream.
• Mini Marvels: Use a 24-cup mini muffin tin! Press small balls of dough into each cup and bake for 10-12 minutes for adorable, two-bite tartlets perfect for a crowd.

Isla’s Kitchen Confessions

This recipe is the product of many happy (and sometimes messy) kitchen experiments. The first time I tried it, I used the cereal with the marshmallows in the soak. Big mistake! It made the milk unbearably sweet and the texture a little strange. Lesson learned: marshmallows are for garnishing, not steeping. Also, my initial crust was a basic shortbread. It was fine, but it didn’t have that “wow” factor. One day, I was making blondies and thought… what if the crust was a blondie? The addition of milk powder was a “Eureka!” moment inspired by my favorite ice cream shop. It’s evolved into this hybrid dessert that feels both fancy and deeply comforting—just like I hope your kitchen feels when you make it. Don’t be afraid to make it your own!