Skip to Content
  • Prep
    20 min
  • Total
    50 MIN + resting time
  • Serving
    4 - 6

Creamy Tart made with Cereal-Infused Milk


For the cereal crust

  • 625 ml (2 ½ cup) unsweetened cereal of your choice, crushed into crumbs
  • 45 ml (3 c. tbsp) sugar
  • 3 ml (1/2 c. tsp) salt
  • 80 ml (1/3 cup) melted unsalted butter


For the garnish


For the whipped cream


For the cereal crust

  1. Preheat the oven to 180 °C (350 °F).
  2. Combine the cereal crumbs, sugar, salt and butter in a large bowl in a food processor. Divide the mixture among 4 pie pans about 23 cm (9 inches) in diameter or a 10 to 12 cm (4 to 5 inches) pie plate. Press the mixture into the bottom and up the sides of the pan to form a crust. 
  3. Bake in the center of the oven for 8 to 10 minutes. Remove and let cool completely.


For the garnish

  1. Pour the milk and cereal into a bowl, and submerge the cereal completely. Let rest for 1 hour to allow the milk to infuse with the flavour of the cereal.
  2. Strain the milk and discard the wet cereal to keep only the cereal-infused milk.
  3. Whisk milk and vanilla pudding packets in a large bowl until smooth and pudding-like.
  4. Pour mixture into cooled crust. Refrigerate until cold, about 1 hour.


For the whipped cream

  1. Whip the 36% cream with powdered sugar until stiff.
  2. Top the pie with whipped cream to taste and garnish with sweetened cereal.

Products in this recipe

Microfiltered Milk

​Microfiltered Milk

From the classic milk you’ve always loved to alternatives that meet your family’s every need, Dairyland milk products always bring quality to the heart of your home.



Whether it’s the finishing touch in your morning coffee or the secret ingredient in your family recipe, Dairyland cream products are a must-have at the kitchen table.