Bacchus pastry chef shares two delicious dessert recipes, discusses upcoming classes

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MILWAUKEE -- Today, we're celebrating the best part of any meal, dessert. Bacchus astry chef Allie Howard joins FOX6 WakeUp with two delicious recipes and details on upcoming classes.

Blueberry Tart

Room temperate butter 8 Tbl
Large eggs 3 each
Corn starch 1 tsp
Almond flour 1 cup
Powdered sugar 1 cup
Vanilla pudding or pastry cream 1.5 cups
  • In a mixer cream your butter and slowly add your eggs
  • Sift the almond flour, powdered sugar and corn starch together
  • Slowly add the sifted dry into the mixing bowl
  • With a spatula fold in the pastry cream or pudding
  • Place in the refrigerator until firm
  • Spread blueberry jam into a pie crust
  • Then spread the almond cream on top of the jam until you fill your crust half way
  • Sprinkle fresh blueberries on top
  • Bake at 375F for about 25-30 min or until golden brown

Peanut Butter Mousse

Cream cheese 2 cups
Creamy peanut butter 1.5 cups
Powdered sugar 2 cups
Half and half 1 cup
Whipped cream (soft peak) 2 cups
  • Whip your cream to soft peaks and set aside
  • Cream your room temp cream cheese and peanut butter together
  • You need to make sure you have zero lumps so scrape down your bowl a lot
  • Sift your powdered sugar
  • Add your powdered sugar into your peanut butter mix
  • With the paddle attachment going slowly pour in your half and half
  • Scrape down a few more time and keep mixing
  • Fold your peanut butter mix and whipped cream together with a whisk
  • Let your mousse chill for a few hoursThis makes a great cake filling or would be wonderful in a pie