No-bake peach and almond tartlets

Image

INGREDIENTS:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1 cup mascarpone cheese
  • 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

METHOD:

  1. 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.
  2. 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.
  3. Stir peaches with sugar in a small bowl. Let sit until peaches soften, about 15 to 20 min. Drain liquid and stir in almonds.
  4. Unmold tartlets onto individual dessert plates. Scoop mixture over each tartlet.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s