This recipe was inspired by @kellidaisy from twitter in May of 2010. She was out for breakfast on a special day put together by Shredded Wheat. Anyway the chef that was serving them breakfast made a beautiful tart like treat for them in the morning made of Shredded Wheat with fresh raspberries and a low fat (low fat, what the hell) yoghurt. I was intrigued by the tart shell, the chef had a great idea and I personally love Shredded Wheat so I called my Corporate Chef in and asked him if he wanted to play a bit with me in the kitchen after 2pm (when it slows for about an hour in here on a Friday).
Over the next several hours as we were rushing past each other getting things ready for the busy day ahead we threw ideas out, sometimes with a quick answer and others with a nod only hours later saying something about the idea. We realized the shell would be way to fragile for the average home user. We had to make it sturdier.
Keep in mind I am 100% positive this recipe can be improved upon – we had very little time to work on this in between everything else.
I know we don’t have a filling for it, use your imagination. We melted chocolate in the bottom of ours, and then once it cooled down we filled them with raspberries and crème fresh fraiche. You could also put vanilla pudding in it with berries, or raspberries with a dollop of whipped crème and a sprig of mint. The imagination is limitless if you let it go.
1 Large Bowl, 1 Small to medium bowl, a whisk, a muffin tin, an oven.
6 Shredded Wheat Bars (or 2 packages of three)
½ cup maple syrup
¼ cup Sweetened Coconut
¼ cup + 1 tbsp all purpose flour
1 tbsp water
1 tsp Vanilla Extract
1 tsp Butter
¼ tsp salt (kosher if you please)
Preheat Oven to 350 degrees.
In a large bowl whisk the water, eggs and vanilla extract together until well combined, set aside. In another bowl take your flour, salt and butter and mix well with a fork making sure to blend as much of the flour and butter together as you can, set aside. Take your liquid mixture and break your Shredded Wheat into, oh just crush it. Not too finely though, you just don’t want big chunks in there. Now pour your flour mixture and maple syrup into the bowl along with your coconut. With a spoon mix it together very well, or better yet use your hands, its fun to play with your food. Once you have mixed everything together very well let sit for 10 minutes on your counter.
After the mixture has set for 10 minutes portion it into 6 equal portions (read note at end), the put each portion within the muffin tin. Now gently press the mixture out until it creates a cup inside each tin. The dough will be roughly ¼ inch or less thick. Doesn’t have to be perfect, just make sure there are no holes in the bottom. Now put the tart shells in the oven for 20 minutes or until just golden brown. Take them out and let them cool within the tins.
NOTE: We used Texas muffin tins, why, it’s what I had in front of me. It is why this is portioned into 6. I would imagine that with a regular muffin tin of 12 you would get about 8-10 out of it. Seriously, just use your noggin – we will update this recipe when we have time to actually work on it again.