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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 12 |
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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. 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 350ยบ. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.
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