Eton mess tarts
Can't choose between a fruit tart and Eton mess for a simple summer dessert? Why not get the best of both worlds with these delightful Eton mess tarts from Karen Burns-Booth.
Ingredients
Meringues - If not making your own, use 4 large ones for the recipe
- 4 large egg whites
- 225g of caster sugar
- 1 tsp vanilla extract
Eton mess filling
- 350g of strawberries , hulled and roughly mashed
- 250ml of whipping cream
Tarts
- 350g of shortcrust pastry, homemade or shop bought
- 4 tbsp of strawberry jam
To decorate
- 12 strawberries , small
Method
1
If making your own meringues, preheat the oven to 130°C/gas mark 1. Line 2 baking trays with greaseproof paper
2
In a large, clean bowl, whisk the egg whites until they hold soft peaks and gradually add the sugar until all of the sugar has been used and the meringue mixture is shiny and forms stiff peaks
3
Spoon tablespoons of the mixture onto the prepared trays and bake immediately for 40 minutes before turning the oven off and leaving to dry out for up to 1 hour. Allow to cool completely before serving or storing
4
Preheat the oven to 200°C/gas mark 5. Grease a 12 hole muffin tin with butter
5
Stamp out 12 pastry circles that are slightly bigger than the muffin holes and ease them into the muffin tin. Bake for 5 minutes, or until golden brown and crisp. Allow to cool
6
To make the filling, whip the cream until it holds its peaks. Gently add the crushed meringues and strawberries and mix to combine
7
Spoon some of the strawberry jam into the bottoms of each cooked tart case and add the Eton Mess cream filling. Top with a whole strawberry and serve straight away
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Eton mess tarts
