Description
A cool, refreshing, great-for-summer treat! Inside the pastry cups you have a light, creamy, whipped cream and fresh, juicy peaches. Super easy and super yummy!
Ingredients
- cooking spray
- 1 ½ store-bought refrigerated pie crust shells
- 12 tablespoons rice
- 1 cup heavy cream
- 1 tablespoon white sugar
- ½ teaspoon vanilla extract
- 1 ½ fresh peaches – peeled, pitted, and sliced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
- Roll pie dough out onto a flat
- clean surface. Cut round circles of dough that are wider than the muffin tin width. Press a dough circle into each of the prepared muffin cups. Cut round circles of aluminum foil and press over the dough circles; fill each with 1 tablespoon rice.
- Place tart shells in the preheated oven. Decrease oven temperature to 400 degrees F (200 degrees C). Bake until set and golden
- about 10 minutes.
- While shells are baking
- pour heavy cream
- sugar
- and vanilla extract into a large bowl. Beat using an electric mixer with a wire whisk attachment on medium speed until bubbly and frothy. Continue to beat until mixture starts to thicken and lines can be seen from the whisk
- 2 to 3 minutes.
- Increase mixer speed to medium-high until cream is billowy and doesn’t droop when whisk is turned upside down
- 30 seconds to 1 minute. Beat for an additional 20 seconds if not ready
- making sure not to over mix or it will be curdled. Place whipped cream in the refrigerator until tart shells are ready.
- Remove tart shells from the oven. Let cool completely
- 15 to 25 minutes.
- Scoop even amounts of whipped cream into each tart shell. Top with peaches. Let chill in the refrigerator for 5 to 10 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 12