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