Kellogg’s HOliday Baking Challenge
Kellogg’s Frosted Flakes Pear-Berry Tart
Try the winning recipe today!
Frosted Flakes Pâte Brisée:
1 1/2 cups Kellogg’s Frosted Flakes
14 Tbsp. all-purpose flour
2 Tbsp. almond flour
1/4 tsp. salt
7 1/2 Tbsp. unsalted butter, cold and cubed
1 egg yolk
3-4 Tbsp. cold milk
1/8 tsp. white wine vinegar
3 Tbsp. Kellogg’s Frosted Flakes, crushed
Frosted Flakes Whipped Mascarpone Cheesecake Cream:
3/4 cup Kellogg’s Frosted Flakes
1 1/2 cups heavy cream
3oz. cream cheese
3oz. mascarpone cheese
3 1/2 Tbsp. granulated sugar
1 tsp. vanilla extract
1/8 tsp. orange zest
Dash of salt
4-5 red pears
1/2 cup strawberries
1/2 cup raspberries
2 Tbsp. apricot jam
2 Tbsp. water
Frosted Flakes Sugar Cookie Cut-Outs:
6 Tbsp unsalted butter
1/3 cup granulated sugar
1 tsp. vanilla extract
3/4 cup all-purpose flour
2 1/4 cups Frosted Flakes, ground into flour
1/4 tsp. salt
For the crust:
Place the Frosted Flakes, flour, almond flour, and salt in the bowl of a food processor. Process on high until the cereal is ground to the consistency of flour. Add the cubed butter to the bowl. Pulse the mixture 3-4 times, just until the butter is cut to the size of peas. Turn the mixture into a large mixing bowl.
In a small bowl, whisk together the egg yolk, 3 Tbs. of milk, and vinegar. Pour over the flour and butter mixture. Gently mix the liquid into the dry ingredients, until a shaggy dough comes together. Add an additional Tablespoon of milk if needed. Take care to not over mix.
Gently shape the dough into a disc and wrap in plastic wrap. Refrigerate for 15 minutes. Scatter the crushed Frosted Flakes evenly into the bottom of a 9” tart pan.
Remove the dough from the refrigerator and gently roll into a 10” circle. Turn the dough into the tart pan, over the Frosted Flakes. Trim the edges, and dock the bottom with the tines of a fork. Transfer the pan to the freezer for 15 minutes, or until the crust is solid. While the dough chills, preheat the oven to 350 F/180 C.
Line the frozen tart crust with parchment paper and fill with pie weights. Transfer the pan to the lower rack of the preheated oven. Bake the crust for 25-30, until set and lightly browned at the edges. Carefully remove the pie weights and parchment paper. Continue baking for 15-18 minutes longer, until the crust is deeply golden. Remove the crust from the oven and allow it to cool completely before filling.
For the filling:
Place the Frosted Flakes in a bowl and pour over the heavy cream. Stir to fully submerge the cereal. Cover and refrigerate for at least 30 minutes.
Place the cream cheese in a medium bowl and beat on medium-high speed until smooth and creamy. Add the mascarpone, sugar, vanilla, orange zest, and salt. Continue beating on medium speed for a minute longer, just until smooth.
Remove the heavy cream from the refrigerator. Strain the cereal from the cream, pressing it down into the sieve to fully extract all the cream. Discard the cereal. Beat the cream on medium-high speed until medium peaks form.
Add the whipped cream to the cream cheese-mascarpone mixture. Beat on medium speed until it holds stiff peaks. Take care to not over-beat. Cover the bowl with plastic wrap and refrigerate until ready to use.
For the cookies:
Preheat the oven to 350 F/180 C. Line a large baking sheet with parchment paper.
Cream the the butter and sugar together in a large bowl. Add the egg and vanilla and beat
for a minute longer, until the mixture is pale and fluffy. Add the flour, Frosted Flakes flour,
baking powder, and salt. Mix on medium-low speed until a smooth dough forms.
Turn the dough onto a liberally floured surface and gently roll to a scant 1/4” thickness. Use
a 1” cookie cutter to cut the dough into as many cookies as possible, and arrange on them on the baking sheet.
Transfer the baking sheet to the freezer for 10 minutes, or until the cookies are solid.
Transfer the baking sheet to the middle rack of the preheated oven. Bake the cookies for 6-7
minutes, until very lightly browned on the edges. Remove the baking sheet from the oven.
Allow the cookies to cool completely. Once cool, dust with powdered sugar.
Spread the filling evenly into the cooled tart crust.
Within an 1-2 hours of serving, slice the plums 1/8” thick. Arrange in a circular pattern over
the cream filling, alternating with circles of berries, creating a floral design. Space 8 sugar cookies evenly on the perimeter of the tart. Refrigerate until ready to serve.
Before serving, dust the tart lightly with powdered sugar. For the Glaze
Equal parts apricot jam and waters.
Whisk Until thin.
Yield: One 9” tart, and approx. 5 dozen miniature cookies