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    Thursday, 13 August 2015

    #BERRIESSAYSUMMER - ETON MESS TARTLETS

    In true British fashion, I'm writing a lovely summery recipe and a thunderstorm is brewing outside my window. Typical. Anyway let's just to pretend it's sunny for this post as it is a real summery treat!

    The lovely people recently behind Seasonal Berries got in touch to ask me to create a recipe which would align with their 'Berries Say Summer campaign'

    I bloody love British summer fruit so immediately I thought strawberries, which got me thinking about raspberries which got me thinking about cream which got me thinking about meringue. You can see how my greedy mind works, right?

    Ultimately I ended up at my favourite pudding Eton Mess but I wanted to do something a little bit different in that I created individual tartlets - and added a bit of lemon. Because everything tastes better with lemon in my book.
    What you'll need:
    Tart filling 
    * 300ml double cream
    * 200g strawberries
    * 100g raspberries
    *  2 crushed meringues
    * 1 tbsp icing 
    * Juice of 2 lemons 
    Pastry
     * I used ready roll shortcrust pastry (cause ain't nobody got time fo' that but feel free to make your own)
    Meringue  (you could also use shop bought here)
    (based on a meringue girl's recipe)
    * 4 large egg whites
    * 240g caster sugar

     What you'll need to do:
    Meringue
    1. Preheat oven to 200c
    2. Whisk egg whites using an electric whisk until stiff peaks begin to form
    3. Turn your whisk up to full speed and begin to add sugar slowly, spoon by spoon
    4. Allow to whisk for a couple of minutes once all sugar is added and mix looks glossy and shiny
    5. Shape spoonfuls of meringue onto baking tray and bake for 15 minutes.
    6. Lower temp to 110c and let cook for another 2-3 hours. Once cooked, leave to chill

    Coulis
    1. Blitz half the strawberries and raspberries in a blender with 1 tbsp icing sugar and squeeze of lemon. Set to the side.

    Pastry
    1. Roll out your pastry and line your pastry cases
    2. Bake in the oven for about 10-15 mins at 200c

    Filling
    1. Whip your cream, lemon juice & icing sugar till it begins to thicken
    2. Crush your meringue into mix and fold in with half the strawberries
    3. Once pastry is out the oven and fully chilled, spoon mix into cases
    4. Top with pieces of crushed meringues, raspberries and a drizzling of your coulis
    5. EAT
    Everything tastes so fresh and fruity, plus it's not too heavy either

    If you have spare filling, you could serve it on top of meringue nests - or just eat it right out the bowl like i did!. 

    Make sure you take a look at the Seasonal Berries website for more recipe inspiration or search #BerriesSaySummer on social media to see more recipes by my fellow foodie bloggers!

    I've also added this recipe into Belleau Kitchen's Simply Eggcellent link-up challenge - head over there for some delicious eggy recipes!

    * This post was sponsored by British Summer Fruits

    If you liked this recipe, you may also like:  Strawberry & Choc Pudding or Guilt Free Pudding

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