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.
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 http://brightideas.com/bright_idea.aspx?ID=210 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.