Crunchy and soft, tasty and light: sweets with rice krispies are easy and quick to make. Rice krispie cereal is an extremely versatile ingredient but it’s in snack and dessert recipes that its taste and texture is most successfully enhanced. There is something about those original crispy, buttery bars that is almost irresistible – especially when they’re freshly made and still slightly warm – and I can see the appeal of trying to translate it into other dishes. That is exactly what I tried to do when I came up with this Rice Krispie & Ricotta Strawberry Tart. The base includes mini marshmallows and rice krispie cereal for a cereal treat-like flavor.
Whether you spell it as rice krispie treats, rice krispy treats, or rice crispy treats, one thing is for sure, whatever you chose to create with them, it will be good.
This dessert is a real winner when it comes to something special that’s easy to prepare, tastes great and has eye appeal all in one.
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- 230 gm ( about 1 cup) strawberries, crushed
- 2/3 cup sugar
- 3 Tbsp cornstarch
- 3/4 cup cold water
- red gel food coloring (optional)
- 1 1/2 Tbsp butter,
- 142 gm (about 2 cups) miniature white marshmallows
- 1 tsp pure vanilla
- pinch of salt
- 60 -75 gm ( 2 - 2 1/2 cups) crispy rice cereal
- 280 gm ricotta cheese
- 2-3 Tbsp powdered sugar or to taste
- 1-2 tsp pure vanilla
- 454 gm fresh strawberries, sliced
Ingredients
Glaze
Rice Krispie Base
Filling
Fruit
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- Place the crushed strawberries, sugar & gel coloring (if using) in a small saucepan. Dissolve the cornstarch in the cold water & stir in as well. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook 3 minutes more, stirring, then remove to a glass measuring cup to cool completely.
- Generously spray a 9-inch pie or springform pan with non-stick cooking spray.
- In a saucepan over low heat, melt the butter, marshmallows, vanilla extract & salt, stirring frequently until completely smooth. Remove the saucepan from the heat & gently fold in the crispy rice cereal until the pieces are evenly coated.
- Let the mixture cool for 2–3 minutes so it's safe to handle. Lightly butter your hands or a rubber spatula & press the mixture firmly but GENTLY into the bottom of the springform pan. DO NOT OVER-COMPACT THE CRUST, or it will become too hard to slice later.
- Place the crust in the refrigerator for about 15 minutes to fully set.
- In a food processor, pulse ricotta to become more of a creamy texture, add powdered sugar. Add vanilla extract & blend well. Set aside.
- Hull then wash & dry strawberries. Slice about 1/8" thick. Add strawberries to cooled glaze & gently stir with a rubber spatula to completely coat berries.
- Evenly top crispy rice base with ricotta filling the carefully spoon glazed strawberries over all. Garnish with a few fresh strawberry leaves. Slice & serve.
