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
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