Gluten Free Eton Mess Tart
- 12 People
- Easy
- Favourite
Feeling Summery with this gluten free ‘Eton Mess Tart’ recipe by @beckyexcell. You don’t even need to switch the oven on either – the perfect no-bake Summer recipe!
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Started
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Ingredients
- 350g Walker's Gluten Free Shortbread (roughly 3 packs) (for the base)
- 100g butter, melted and cooled (for the base)
- 300ml double cream
- 50g icing sugar
- 250g mascarpone
- 200g strawberries
- 100g raspberries
- Meringues
350g Walker's Gluten Free Shortbread (roughly 3 packs) (for the base) Buy Online
Method
1
Blitz your shortbread and then mix with your melted butter until well combined.
2
Spoon your mixture into a 23cm fluted tart tin. Compact it into the base and up the sides, then place in the fridge for at least 30 minutes to chill.
3
Whisk together your double cream and icing sugar until soft peaks then stir in your mascarpone until smooth and combined.
4
Fold in your fresh fruit, leaving some for decorating at the end. Then mix in your meringues, again, leaving some whole ones for decorating at the end.
5
Spread your mixture into your base nice and evenly and then decorate with more fresh fruit and meringues!
6
Serve straight away and keep any leftovers in the fridge! Enjoy
