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"Dessert for Breakfast" or Anytime
Yields 8
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For The Crust
  1. 1 1/2 c crushed corn flakes
  2. 1/3 c melted butter
  3. 3 Tbs. brown sugar
For The Filling
  1. 1 envelope unflavored gelatin
  2. 1/4 c water
  3. 1 1/4 c plain Greek yogurt
  4. 1/2 c milk
  5. 1/4 c honey
  6. 1 tsp. vanilla
  7. 1 c fresh raspberries
  8. 1/3 c Pepperlane Raz-Pepper Preserves
Crust Instructions
  1. Preheat oven to 375 degrees.
  2. Combine corn flakes, butter, and brown sugar in a medium bowl.
  3. Press into the bottom and up the sides of a 14x5x1 inch fluted tart pan with a re-movable bottom.
  4. Bake for 8 to 10 minutes until golden brown.
  5. Cool on wire rack.
Filling Instructions
  1. In a small bowl sprinkle gelatin over water; let stand a few minutes.
  2. Microwave for 20 seconds until gelatin is dis-solved.
  3. Whisk together yogurt, milk, honey, and vanilla; whisk in gelatin until mixture is smooth.
  4. Pour into prepared crust.
  5. Chill for 4 to 24 hours.
When Ready To Serve
  1. Microwave preserves until just until melted and pour-able.
  2. Cool to room temperature.
  3. Meanwhile remove tart from pan.
  4. Arrange fresh berries evenly atop tart; drizzle with preserves.
  5. Cut crosswise and serve.
Notes
  1. Another delicious option: Top the tart with a generous sprinkle of pomegranate seeds along with the raspberries. When melting the preserves, add 1 ½ Tbs. pomegranate juice. This brightens the flavors!
  2. For an added kick, combine equal parts Pepperlane “Sweet Heat” Preserves and Raz-Pepper.
Pepperlane Preserves http://pepperlane.com/