Mini eton mess cheesecake tarts
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 18
Skip to ingredients
Ingredients
- 75g raspberry jam or compote
- 18 mini pastry tart cases (about 5cm)
- 150ml double cream
- 100g soft cheese
- 2 tsp vanilla extract
- 2 tbsp icing sugar
- 18 mini multi-coloured meringues
Method
- STEP 1
Spoon ½ tsp jam into the base of each tart case. Weigh the cream, soft cheese, vanilla and icing sugar out into a bowl and whisk to combine. Divide the cheesecake mixture between the tart cases by spooning or piping it on top of the jam. If you’re making ahead, chill for up to 6 hrs until ready to serve.
- STEP 2
Top each tart with a coloured mini meringue and arrange on a plate or cake stand to serve.
