Eton mess tartlets

  • makes 6
  • Easy

You can't go wrong with summer berries and cream, but we've pepped this classic combination up with our Eton mess tartlets. These individual tartlets look stunning and make for the perfect summer dessert. If you want to be even speedier, use ready-made sweet tartlet cases.



  • sweet shortcrust pastry 350g
  • double cream 300ml pot
  • icing sugar
  • vanilla extract ½ tsp
  • meringues 2, crushed
  • small strawberries 400g, hulled and quartered
  • raspberries 100g


  • 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.

Nutritional Information

  • Kcals 531
  • Carbs 41g
  • Protein 4.9g
  • Fat 37.8g
  • Salt 0.4g
  • Saturates 22.3g
  • Fibre 3.1g