Eton mess tarts

25 minutes


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


  • 350g of shortcrust pastry, homemade or shop bought
  • 4 tbsp of strawberry jam

To decorate

  • 12 strawberries, small


If making your own meringues, preheat the oven to 130°C/gas mark 1. Line 2 baking trays with greaseproof paper
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
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
Preheat the oven to 200°C/gas mark 5. Grease a 12 hole muffin tin with butter
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
To make the filling, whip the cream until it holds its peaks. Gently add the crushed meringues and strawberries and mix to combine
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