No-bake peach and almond tartlets

Prep 30 min
Plus Refrigeration Time: 60 minutes
Makes 8 Servings



1 1/2 cups
graham cracker crumbs
1/3 cup
unsalted butter, melted
1 cup
3/4 cup
35% cream
3 tbsp
1 tsp
large, ripe firm peaches, peeled and diced
1/4 cup
slivered almonds, toasted


  • 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.


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

The easiest way to peel peaches

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