No-bake peach and almond tartlets
99
- Prep Time30 min
- Total Time30 min
- Makes8 Servings
Michael Alberstat
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1 cup mascarpone
3/4 cup 35% cream
3 tbsp honey
2 tbsp orange-blossom water
1 tsp vanilla
2 large, ripe firm peaches, peeled and diced
1 tbsp granulated sugar
1/4 cup slivered almonds, toasted
Instructions
Stir crumbs with butter in a medium bowl, until mixture is moist. Line 8 cups in a muffin tin with cupcake liners. Scoop a scant 3 tbsp crumb mixture into each cup. Firmly press from centre of liner to edges and up the sides until crust is even with rim. Refrigerate until firm.
Beat mascarpone with cream, honey, orange-blossom water and vanilla in a large bowl with an electric mixer on medium-high until fluffy, about 2 min. Remove muffin tin from refrigerator and fill prepared crusts with mascarpone mixture up to the rim. Smooth tops. Refrigerate for about 1 hour.
Stir peaches with sugar in a small bowl. Let sit until peaches soften, about 15 to 20 min. Drain liquid and stir in almonds.
Unmold tartlets onto individual dessert plates. Scoop mixture over each tartlet.
Nutrition (per serving)
Calories 381, Protein 6g, Carbohydrates 26g, Fat 29g, Fibre 1g, Sodium 124mg.
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