Mini eton mess cheesecake tarts

• raspberry jam↗75g g

  or compote

• pastry tart cases↗18 mini

  (about 5cm)

• double cream↗150ml ml
• soft cheese↗100g g
• vanilla extract↗2 tsp tsp
• icing sugar↗2 tbsp tbsp
• multi-coloured meringues↗18 mini

Step-by-step instructions

1. 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.

2. 2

   Top each tart with a coloured mini meringue and arrange on a plate or cake stand to serve.