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    You are in: Home / Recipes / Peach Melba Ice Cream Tarts Recipe
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    Peach Melba Ice Cream Tarts

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Marie's Note:

    If you haven't discovered Puff Pastry shells yet, you are in for a real treat. You can find them in the freezer section of your grocery. The original recipe for this is from Pepperidge Farm who makes them and it is a super quick way to make a dessert that is luscious. I have modified the recipe to suit my taste.

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    Units: US | Metric


    1. 1
      Bake pastry shells (6) at 400° for 20 to 25 minutes or until golden brown.
    2. 2
      Remove from baking sheet and cool on wire rack.
    3. 3
      Mix together, sugar, cornstarch, water and raspberries in saucepan and cook and stir until mixture boils and thickens.
    4. 4
      Remove from heat and press raspberry mixture through a sieve.
    5. 5
      Cool to room temperature.
    6. 6
      Spread about 1 tablespoon of raspberry mixture on each of 6 dessert plates.
    7. 7
      Place a scoop of ice cream in each shell and place on raspberry mixture on plates.
    8. 8
      Divide peach slices among plates and spoon remaining raspberry sauce over ice cream.

    Ratings & Reviews:


    Nutritional Facts for Peach Melba Ice Cream Tarts

    Serving Size: 1 (200 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 238.4
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 3.2 g
    Cholesterol 20.9 mg
    Sodium 42.9 mg
    Total Carbohydrate 48.1 g
    Dietary Fiber 3.4 g
    Sugars 41.5 g
    Protein 2.3 g

    The following items or measurements are not included:

    frozen puff pastry shells

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