Peach Melba Tart

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

Yield: 10 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Chill: 9 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 6.8g
  • Saturated fat: 3.0g
  • Protein: 1.9g
  • Carbohydrate: 42.4g
  • Cholesterol: 9mg
  • Iron: 1.1mg
  • Sodium: 115mg
  • Calories from fat: 26%
  • Fiber: 2.2g
  • Calcium: 12mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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