Eton mess tartlets
- Preparation and cooking time
- Total time
- Easy
- makes 6
Ingredients
- 350g sweet shortcrust pastry
- 300ml pot double cream
- icing sugar
- ½ tsp vanilla extract
- 2 meringues, crushed
- 400g small strawberries, hulled and quartered
- 100g raspberries
Method
- STEP 1
Step 1
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to 20p-thickness, then use it to line 6 tartlet cases (approximately 10cm each). - STEP 2
Step 2
Line with baking paper then fill them with baking beans. Cook them for 10 minutes, then take out the paper and beans and cook for another 10-15 minutes, or until the pastry is completely cooked through, crisp and golden. Cool. - STEP 3
Step 3
Whip the cream softly with 1 tbsp icing sugar and the vanilla. Fold in the meringue and half the strawberries. Spoon the mixture into the tarts. - STEP 4
Step 4
Whizz the rest of the strawberries and all of the raspberries in a food processor with another ½ tbsp icing sugar. Push through a sieve, then drizzle over the tartlets before serving.
