
Eton mess tartlets
- Preparation and cooking time
- Total time
- Easy
- makes 6
- 350g sweet shortcrust pastry
- 300ml pot double cream
- icing sugar
- ½ tsp vanilla extract
- 2 meringuescrushed
- 400g small strawberrieshulled and quartered
- 100g raspberries
Nutrition: per serving
- kcal531
- fat37.8g
- saturates22.3g
- carbs41g
- sugars0g
- fibre3.1g
- protein4.9g
- salt0.4g
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.