Peach Melba Tarts

Submitted by SusieQusie

"Individual ice cream filled peach & berry tarts. Quick to make but they need to freeze for 4-6 hours so plan ahead. Freezer time not included in cook time. A little trivia about peach melba - the famous London chef Escoffier was once so moved by Nellie Melba's performance in Wagner's Lohengrin that he took up his pans and ice cream maker to create a dessert, both simple and elegant, in honour of the Australian soprano."

 

• Ready In: 17mins
• Ingredients: 8
• Serves: 12

ingredients

• 1⁄4 cup seedless raspberry jam
• 1 teaspoon water
• 1 cup red raspberries, 24 more for garnish
• 3 cups vanilla ice cream
• 1⁄4 teaspoon almond extract
• 16 ounces diced peaches, drained
• 1⁄3 cup slivered almonds, toasted
• 12 miniature graham cracker pie crusts

directions

1. Place ice cream in refrigerator to soften slightly.
2. In a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. Remove from heat, stir in water & cool for 5 minutes.
3. Set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently.
4. Spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each.
5. Stir together peaches, almond extract & toasted almonds. Remove ice cream from refrigerator, stir it smooth & fold in peach mixture.
6. Working quickly, spoon 1/3 cup ice cream atop raspberries in each shell.
7. Place pies on a baking sheet & freeze 4-6 hours.
8. Before serving, garnish each tart with 2 reserved raspberried.
9. **** To toast almonds, heat oven to 350º. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.

Reviews

[Starrynews]

Really nice flavor and a great presentation. I used phyllo cups instead of miniature graham cracker pie crusts, so I reduced the filling accordingly. It worked out beautifully, and I will definitely be making these again!