Welcome to the Sweets section of foodies!

First recipe: Mixed Berry Vanilla Bean Tart

Ingredients you'll need:

For Crust:

• 9 graham crackers
• 1/2 cup slivered almonds
• 2 tbsp. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• Pinch of fine sea salt
• 1/2 cup unsalted butter, melted

For Filling:

• 2 cups Horizon Whole Milk
• vanilla bean, split in half lengthwise and seeds scraped out
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp. fine sea salt
• 2 tsp. vanilla extract

For topping:

• 2 cups heavy cream
• 2 tbsp. powdered sugar
• 8-10 strawberries, halved and quartered
• 1/2 heaping cup blackberries
• 1/2 cup raspberries
• 1/4 cup blueberries
• Fresh mint sprigs, for garnish

Steps to cook:

1. Preheat oven to 350F
2. To a food processor add the graham crackers (breaking them up slightly by hand), almonds, sugar, cinnamon, cardamom and salt. Blitz until everything is broken down and resembles fine sand. Pour into a medium sized bowl then add in the melted butter and mix thoroughly
3. Place a 10-inch round, fluted tart pan with removable bottom on a sheet tray for easy handling. Scoop the mixture into the pan and using a 1/4-cup measure, press into an even layer and up the sides.
4. Bake for 15 minutes or until golden brown. Remove from oven and place in the fridge to cool.
5. While the crust bakes make the filling. To a small sauce pot add the Horizon Whole Milk, vanilla bean and scraped out seeds. Bring up to a gentle simmer on medium/medium low, stirring often.
6. In a medium bowl whisk together the egg yolks, sugar, 3 tbsp. of the cornstarch and salt until pale yellow and creamy, about 3-4 minutes. It’ll clump together at first but as you continue to whisk it’ll smooth out. Add the remaining 1 tbsp. of cornstarch.
7. Once the milk mixture is barely simmering add 2-3 ladles, while whisking, to the yolk mixture. Pour the yolk/milk mixture into the sauce pot, whisk together. Bring up to a simmer and cook until thickened, about 2 minutes, whisking constantly to prevent clumping. Remove from heat and strain through a fine mesh strainer into a clean bowl. Stir in the vanilla.
8. When ready to assemble, whip the heavy cream and powdered sugar together until soft peaks form using a hand mixer or stand mixer fitted with a whisk attachment.
9. Whisk the cooled vanilla custard then pour into the tart shell and smooth out into an even layer. Next add the whipped cream, pile it high, leaving some of the custard showing below. Top with berries and fresh mint.
10. Keep in the fridge until ready to serve. Slice into 8-10 triangles.

Second Recipe: "Fried" Ice cream

Ingredients youll need:

• 1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
• 1 1/2 tbsp. butter
• 1 1/4 c. corn cereal, crushed
• 1/2 tsp. ground cinnamon
• 2 tsp. granulated sugar
• Whipped cream, for garnish
• Sprinkles, for garnish
• 4 maraschino cherries, for garnish

Steps to bake:

1. Line a small sheet tray with parchment paper and place in freezer. Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes.
2. In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
3. Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.