Eton mess tart Recipe

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We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.

Eton mess tart on a linen table cloth
(Image credit: Future)
Serves8
SkillMedium
Total Time55 mins (plus chilling)
Nutrition Per PortionRDA
Calories519 Kcal26%
Saturated Fat26 g130%
Fat43 g61%
Carbohydrates27 g10%
By Rosie Conroy
published

This Eton mess tart combines all the flavours you would traditionally expect from this very British dessert with a modern chocolate twist.

Eton Mess 
is a pudding that is over 130 years old, but it's always in fashion thanks to its enduring popularity and simplicity. 

For a pudding that will really impress guests, try this twist on the traditional sweet treat by making an Eton mess tart - a perfect dinner party dessert or sweet course if planning lunch ideas for entertaining friends.

The key to nailing this recipe is all in the chilling - so make ahead if you think you might be rushed on the day you're planning on serving it. 

Ingredients

  • 230g ready-rolled all-butter shortcrust pastry
  • 250g mascarpone
  • 200g white chocolate, broken 
into pieces
  • 100g butter
  • 50ml double cream
  • 1tsp vanilla extract
  • a few strawberries, mini meringues, and mint leaves (to decorate)

You will also need a 20cm tart tin, baking beans 
and baking paper.

Method

  1. Heat the oven to 190C/Gas Mark 5. Line the tin with the pastry, pushing into the edges and trimming off the excess. Chill for 30mins.
  2. Line with baking paper, fill with baking beans and bake for 20mins. Remove the beans and paper, prick the base with a fork, and bake for 10 mins, until crisp and golden.
  3. For the filling, melt the mascarpone, chocolate and butter in a bowl set over a pan of simmering water. Stir once melted and set aside to cool.
  4. Whip the cream and vanilla, and gently fold through the mixture. Pour into the pastry case and chill until set.
  5. Decorate with the fruit, meringues and mint leaves.
Rosie Conroy

Rosie Conroy is a food and drinks journalist with over a decade of experience working for big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie went on to head up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware and has extensive experience testing consumer goods—from kitchen electricalz and cooking accouterments through to new foodie treats.

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