Description
These mini tarts feature a creamy peach custard filling in a no-bake crust, perfect for a light summer dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups fresh peaches, sliced
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into mini tart pans and refrigerate for 30 minutes.
- In a blender, puree the sliced peaches until smooth.
- In a saucepan, whisk together heavy cream, sugar, vanilla extract, eggs, and lemon juice over medium heat until thickened.
- Pour the custard mixture into the prepared tart shells.
- Refrigerate for at least 2 hours before serving.
Notes
Use ripe peaches for the best flavor; serve chilled with fresh fruit garnish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g