Peach Melba Tart

Crush gingersnaps in a food processor or in a zip-top plastic bag with a mallet.


10 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 23 Minutes
Cook: 14 Minutes
Chill: 9 Hours, 30 Minutes

Nutritional Information

Calories 237
Fat 6.8 g
Satfat 3.0 g
Protein 1.9 g
Carbohydrate 42.4 g
Cholesterol 9 mg
Iron 1.1 mg
Sodium 115 mg
Caloriesfromfat 26 %
Fiber 2.2 g
Calcium 12 mg


3 0 gingersnaps, crushed
3 tablespoons butter, melted
Cooking spray
1 (16-ounce) package frozen sliced peaches, thawed
1/3 cup sugar
1 envelope unflavored gelatin
2 tablespoons boiling water
1 cup frozen raspberries, thawed
1 tablespoon minced peeled fresh ginger
2 tablespoons fresh lime juice
2 tablespoons sugar
1 cup frozen fat-free whipped topping, thawed


Preheat oven to 350°.

Combine gingersnaps and butter; stir well. Press mixture into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 9 minutes or until lightly browned. Cool on a wire rack.

Place peaches and 1/3 cup sugar in a blender; process until smooth. Combine gelatin and boiling water; stir until gelatin dissolves. Add gelatin mixture to blender; process 15 seconds. Transfer peach mixture to a large bowl; cover and chill 1 hour.

Combine raspberries and next 3 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until mixture thickens. Strain mixture through a sieve into a bowl; discard solids. Cover and chill 30 minutes.

Fold whipped topping into peach mixture. Pour onto prepared crust. Spoon raspberry mixture over peach mixture; swirl mixtures together using a knife. Cover and chill 8 hours. Remove sides of pan before serving.