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No-bake peach and almond tartlets

97

  • Prep Time30 mins
  • Total Time30 mins
  • Makes8 Servings
*PLUS Refrigeration Time: 60 minutes
No-bake peach and almond tartlets

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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