Mini Eton Mess Cheesecake Tarts

Name: Mini Eton Mess Cheesecake Tarts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 18
Ingredients: 18 mini pastry tart cases; 150 ml double cream; 100 g soft cheese; 75 g raspberry jam or compote; 2 tbsp icing sugar; 2 tsp vanilla extract; 18 mini multi-coloured meringues

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.

Servings18 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

mini pastry tart cases
18
double cream
150 ml
soft cheese
100 g
raspberry jam or compote
75 g
icing sugar
2 tbsp
vanilla extract
2 tsp
mini multi-coloured meringues
18

Step-by-Step Instructions

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.

Chef's Tips

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.