Peach Melba Ice Cream Tarts

1. 1

   Bake pastry shells (6) at 400 for 20 to 25 minutes or until golden brown.

2. 2

   Remove from baking sheet and cool on wire rack.

3. 3

   Mix together, sugar, cornstarch, water and raspberries in saucepan and cook and stir until mixture boils and thickens.

4. 4

   Remove from heat and press raspberry mixture through a sieve.

5. 5

   Cool to room temperature.

6. 6

   Spread about 1 tablespoon of raspberry mixture on each of 6 dessert plates.

7. 7

   Place a scoop of ice cream in each shell and place on raspberry mixture on plates.

8. 8

   Divide peach slices among plates and spoon remaining raspberry sauce over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.