Cooking Today: Just Desserts Blushing Berry Tart

Cooking Today: Just Desserts Blushing Berry Tart

Chef Brooks whips up a beautiful raspberry tart dessert with Milky Way chocolate.

Blushing Berry Tart with Milky Way Bars


-9-inch round pie crust*

-1 cup chopped Milky Way Bars

-3 tablespoons flour

-1/4 cup sugar

-2 large eggs

-1 cup nonfat milk

-1 teaspoon vanilla

-Four 1/2 pints raspberries


*Chef Brooks' Pie Crust Ingredients

-1/2 cup confections sugar

-1 1/2 cups all purpose flour

-1 1/2 sticks unsalted butter, softened & sliced


*Pie Crust Recipe

1. In a food processor, combine all ingredients and process until mixture forms a ball.

2. With your fingers, press the dough into a tart pan, taking care to push crust into indentions in the sides. Make sure to prick dough with a fork several times. Cover with aluminum foil.

3. Bake in a pre-heated oven at 350 degrees for 15 minutes, then remove foil and continue baking for 5 minutes. Let cool.


Tart Recipe

1. After you have purchased and cooked (or made your own) pie crust, chop mini Milky Way bars into thirds and set aside.

2. In a mixing bowl, whisk together 3 tablespoons of flour with half the sugar and 3 eggs and set aside.

3. In a sauce pan, add 1 cup of nonfat milk, and remaining sugar, and begin to boil. Add in the chopped Milky Way bars and boil enough to melt down Milky Wag nugget.

4. Add a little of the chocolate mixture from the sauce pan to the flour/sugar/egg mixture--just enough to temper the eggs.

5. Then, add all the flour/sugar/egg mixture back into the sauce pan and stir well. Let this cool for 30-60 minutes.

6. Once cooled, pour into pie tart.

7. Add four 1/2 pints of fresh raspberries to the top, and serve.


Makes about 8 servings.


Log onto for nutritional information.  


Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.


Shot in the home of Hank & Lizzie Harris of Rogers, AR.

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