
These bite-sized treats combine the classic British Eton Mess with a creamy cheesecake filling in a crisp pastry shell. Perfect for parties or afternoon tea, they are incredibly easy to assemble and can be made ahead of time.
Place the mini pastry tart cases on a serving tray or plate. Spoon approximately 1/2 teaspoon of raspberry jam or compote into the bottom of each case.
In a medium mixing bowl, combine the double cream, soft cheese, vanilla extract, and icing sugar. Whisk together until the mixture is thick and holds its shape.
Carefully spoon or pipe the cheesecake mixture into the tart cases, filling them to the top. If preparing in advance, cover and refrigerate for up to 6 hours.
Just before serving, top each tart with a mini multi-coloured meringue. Arrange on a cake stand and enjoy.
For a cleaner look, use a piping bag with a star nozzle to fill the tarts. To prevent the pastry from getting soggy, add the meringue toppers just before serving. If you can't find mini pastry cases, you can use crushed digestive biscuits mixed with butter as a base in a mini muffin tin.




