Raspberry Crunchy Granola Tartletts

1. 1

   In a small saucepan, combine the syrup, butter, and sugar.

2. 2

   Bring to a boil.

3. 3

   Remove from heat, add oats and stir to coat with the syrup.

4. 4

   In a cupcake tin, pour a teaspoon of the batter to cover the bottom.

5. 5

   Refrigerate until set.

6. 6

   With an electric mixture, beat whipping cream cream with sugar until stiff.

7. 7

   To serve, unmold the shells, fill with whipped cream and decorate with raspberries and chopped pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.