Serve these easy mini hors d'oeuvres inspired by celebrity caterer Peter Callahan's new cookbook, Bite by Bite
, and your guests need never juggle a plate and a wineglass again.
Makes 2 dozen
- Nonstick cooking spray
- 1 1/2 Tbsp. butter
- 9 large marshmallows
- 2 1/4 cups puffed rice cereal, such as Rice Krispies
- 3/4 cup vanilla yogurt
- 2 pints fresh blueberries or raspberries
Total time: 30 minutes
To make tartlets: Lightly coat a 24-cup mini-muffin pan with cooking spray; set aside. (Or work in batches and use a 12-cup mini-muffin pan.) Melt butter in a medium pot over medium-low heat. Add marshmallows and stir constantly until melted, about 2 minutes. Remove pot from heat, add cereal, and stir until combined.
Working quickly, spoon about 1 heaping Tbsp. cereal mixture into each mini-muffin cup. Lightly grease your fingers with cooking spray to prevent sticking, then gently press center down to create a tartlet. Let cool 5 minutes, then carefully remove tartlets from pan and transfer to a platter. The tartlets can be made up to 3 days in advance and stored in an airtight container at room temperature.
To serve: Fill each tartlet with a dollop of yogurt and top with a few berries.
More cereal tartlet fillings:
S'mores: Toss together mini chocolate chips, mini marshmallows, and graham cracker crumbs and spoon mixture into tartlet.
Whipped chocolate crème: Mix whipped cream with a pinch of cocoa powder or espresso powder and spoon into tartlets. Garnish with a sprinkle of finely shaved chocolate.