No-bake peach and almond tartlets

92

PREP TIME

30 min

Makes

8 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.

The easiest way to peel peaches

Nutrition (per serving)

  • Calories
  • 381,
  • Protein
  • 6 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 29 g,
  • Fibre
  • 1 g,
  • Sodium
  • 124 mg.
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