Peach Melba Ice Cream Tarts |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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. Ingredients:
1 package pepperidge farm frozen puff pastry shell |
1/3 cup sugar |
2 tablespoons cornstarch |
1/2 cup water |
1 (10 ounce) package frozen raspberries |
1 pint vanilla ice cream |
1 (16 ounce) can sliced peaches in light syrup, drained |
Directions:
1. Bake pastry shells (6) at 400° for 20 to 25 minutes or until golden brown.
2. Remove from baking sheet and cool on wire rack.
3. Mix together, sugar, cornstarch, water and raspberries in saucepan and cook and stir until mixture boils and thickens.
4. Remove from heat and press raspberry mixture through a sieve.
5. Cool to room temperature.
6. Spread about 1 tablespoon of raspberry mixture on each of 6 dessert plates.
7. Place a scoop of ice cream in each shell and place on raspberry mixture on plates.
8. Divide peach slices among plates and spoon remaining raspberry sauce over ice cream.
|
|