Cooking with the grandkids is a popular activity at my house. Everyone wants in on the action which gets very interesting in my tiny kitchen. Not long ago, my oldest granddaughter suggested that we start recording videos of our cooking and put it on a YouTube channel called “Cooking with the Grandkids.” You heard it here first, folks!
Our videos are not Hollywood quality but the kids enjoyed making and watching them. They wanted to share them with the world. I will be honing my skills in camera placement, recording, and editing in the future but couldn’t break their hearts and tell them no this time. So enjoy the videos as much as we enjoyed making and eating our dessert. The recipe for our Fruity Cream Tart with Granola Crust is at the bottom of the post and, yes, that is a little hand snitching strawberries.
Ronan makes the creamy filling
His uncles dubbed him “Rambo Ronan” when he insisted on wearing the kerchief. Pasteurized eggs were (and still are) an essential when he is helping in the kitchen because he can’t resist snitching.
I made the crust for our dessert ahead of time since it had to bake and cool. Ronan “made” the filling and nabbed a few snitches along the way.
Cooking with a three-year-old needs to be fun for them and for you.
Nora and Ilona make the fruity toppings
The girls have been helping me cook for a few more years than Ronan. They have been hanging out in the kitchen with me since before they turned two. Nora thought my cookbooks were storybooks.
Ilona didn’t like to watch. She was all about helping.
For our dessert, Nora made blueberry topping, and Ilona made raspberry topping. I didn’t realize Ilona didn’t like either one so you will see a slice with strawberries on the final product.
As you can tell by the start of the video, they are both rather “hammy” when they get on camera. That’s why making videos with kids is so much fun!I hope we have inspired you to cook with the little ones in your home and life.
Happy cooking with the (grand)kids!
Fruity Cream Tart with Granola Crust
Fruity Cream Tart with Granola Crust
Equipment
- Tart or Springform Pan
- Mixing Bowl
- Saucepan
Ingredients
- 2 1/2 cups granola
- 1 egg
- 3 tbsp coconut oil or butter, melted
- 1 can sweetened condensed milk
- 1/3 cup lemon juice
- 1 tsp almond extract
- 1 carton fruity Greek yogurt We used coconut.
- 2 cups water, divided
- 2 cups sugar, divided
- 4 tbsp corn starch, divided
- 1 – 2 cups fresh raspberries
- 1-2 cups blueberries
Instructions
- Preheat oven to 350 degrees. Spray tart or springform pan with cooking spray.
- Mix granola, egg, and oil or butter. Press into tart or springform pan.
- Bake for 20 minutes. Cool completely before adding filling.
- In a mixing bowl, combine sweetened condensed milk, lemon juice, almond extract, and yogurt. Stir until thoroughly combined and creamy.
- Pour over cooled crust and refrigerate while preparing toppings.
- Using two saucepans, place in each 1 cup of water, 1 cup of sugar, and 2 tablespoons of cornstarch. Add blueberries to one pan and raspberries to the other.
- Cook each pan over medium-high heat, stirring constantly, until mixture starts to bubble. Continue to stir until mixture is thick and clear. Set off burners and allow to cool.
- Serve by placing tart on serving platter. Toppings may be added before cutting, or individuals may choose their topping(s) after the tart is cut and served.