Ingrédients pour Peach Melba Tarts
- Seedless Raspberry Jam
- 1 tablespoon Water
- Red Raspberries
- Vanilla Ice Cream
- 1/2 teaspoon Almond Extract
- 1 cup Diced Fresh Peaches
- Slivered Almonds
- Miniature Graham Cracker Pie Crusts
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Comment préparer Peach Melba Tarts
- Toast almonds: Preheat oven to 350°F (175°C). Spread 1/4 cup sliced almonds on a baking sheet and bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare raspberry sauce: In a small nonstick pan, melt 1/2 cup raspberry jam over low heat, stirring constantly for 2 minutes. Remove from heat, stir in 1 tablespoon of water, and let cool for 5 minutes.
- Add raspberries: Gently stir in 1 cup fresh raspberries to the cooled jam mixture.
- Soften ice cream: Place 2 cups of vanilla ice cream in the refrigerator to soften slightly (about 10-15 minutes).
- Prepare peaches: Gently fold 1 cup of diced fresh peaches, 1/2 teaspoon almond extract, and the toasted almonds together in a bowl.
- Assemble tarts: Spoon approximately 1 tablespoon of the raspberry sauce into each prepared tart shell.
- Add ice cream: Remove the softened ice cream from the refrigerator, stir until smooth, and gently fold in the peach mixture.
- Fill tarts: Quickly spoon about 1/3 cup of the ice cream mixture on top of the raspberries in each tart shell.
- Freeze: Place the filled tarts on a baking sheet and freeze for 4-6 hours, or until solid.
- Garnish & Serve: Before serving, garnish each tart with 2 fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
92g
Fat
18g
Carbs
10g
