The perfect make ahead dessert for any summer get together. Tea lush sounds as delicious as it tastes.

Preheat oven to 325°

1 cup finely chopped cashews (substitute: pecans, walnuts, or macadamia nuts)
1 cup flour
½ cup butter

Combine all ingredients in a food processor. This may also be done in a bowl with a pastry cutter or fork. The mixture should be mealy once combined. Pour the mixture into an 11×9 greased baking dish. Press the mixture down until it is compacted together.  Bake at 325° for 20-25 minutes. Let cool completely.

2 ½ cups milk
2 tbsp Masala Chai (spiced tea)
1 tsp real vanilla extract
6 oz semisweet chocolate pieces (recipe used a 63% cocoa chocolate)
6 egg yolks
½ cup sugar
1 tbsp corn starch

Bring the milk to a simmer in a small sauce pot then steep the chai tea in it for 5 minutes.  In a double boiler or a metal bowl over a pot with simmering water place the chocolate vanilla and 2 tbps of the chai milk. Stir together until the chocolate is melted then slowly whisk in the rest of the chai milk until combined. Pour the milk chocolate mixture into a small sauce pan and bring to a simmer. Beat together the egg yolks, cornstarch, and sugar in a small bowl. To temper, slowly add ¼ cup of the heated chocolate milk mixture to the eggs and beat. Once tempered, slowly pour the egg mixture into the milk mixture over medium low heat while continuously whisking. Whisk until the mixture reaches a boil, about 3-5 minutes. The chocolate mixture should be the consistency of pudding. Remove from heat, place into a bowl, cover and place in the fridge to chill for about 1 hour.

8 oz cream cheese
1 cup powdered sugar
4 cups cool whip
½ tsp real vanilla extract

In a mixer combine cream cheese, powdered sugar and vanilla. Once combined, blend in 2 cups of whip cream. Pour cream cheese layer over the baked cooled crust and smooth out evenly. Take the cooled chocolate mixture out of the fridge and mix in 2 cups of cool whip until combined. Pour the chocolate mixture over the cream cheese layer and smooth out evenly. Place the dish into the fridge to chill.

16 oz raspberries
1/8 c corn starch
½ cup sugar
¼ cup apple cider (substitute: orange juice or tea)

Place the raspberries and cider in a small sauce pot over medium low heat and cover. Let cook for about 15 minutes or until berries have released their juices and crush easily.  With a stick blender, masher or blender, pulverize the berries. Strain out the berry mixture through a fine mesh strainer to remove any seeds. Pour the strained berries back into the sauce pot. Mix together the corn starch and sugar.  Slowly whisk the sugar mixture into the berries ensuring there are not lumps. Place the pot back over medium heat until it is thickened. Stirring to ensure it doesn’t burn. Once thick remove from heat pour into a small bowl and let cool for about five minutes while stirring. Take the dish with the chocolate and cream cheese layers and pour the berry mixture over the top evenly. Place back into the fridge for at least 8 hours or over night.

Garnish with chocolate shavings, chocolate drizzle, whip cream, raspberries or anything else you wish to.

Recipe serves 10-12 people.

See more of Janet Sanchez’s articles here.

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