Peach Melba Ice Cream Tarts

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 package pepperidge farm frozen puff pastry shell
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 (10 ounce) package frozen raspberries
• 1 pint vanilla ice cream
• 1 (16 ounce) can sliced peaches in light syrup, drained

Recipe

• 1 bake pastry shells (6) at 400° for 20 to 25 minutes or until golden brown.
• 2 remove from baking sheet and cool on wire rack.
• 3 mix together, sugar, cornstarch, water and raspberries in saucepan and cook and stir until mixture boils and thickens.
• 4 remove from heat and press raspberry mixture through a sieve.
• 5 cool to room temperature.
• 6 spread about 1 tablespoon of raspberry mixture on each of 6 dessert plates.
• 7 place a scoop of ice cream in each shell and place on raspberry mixture on plates.
• 8 divide peach slices among plates and spoon remaining raspberry sauce over ice cream.