Strawberry Eton Mess tartlets

Name: Strawberry Eton Mess tartlets
Yield: 10
Ingredients: 100.0g Egg white; 200.0g Caster sugar; 1.0ml Red Food Colour; 100.0g Butter; 50.0g Icing sugar; 40.0g Egg yolk; 225.0g Plain flour; 0.0ml Whole milk; 250.0ml Whole milk; 105.0g Carte D’Or Strawberry Mousse 630g

Add this sweet refreshing dessert to your summer menu: the classic Eton Mess, but smartened up a bit. (2 per portion)

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For The meringues::

Egg white 100.0 g
Caster sugar 200.0 g
Red Food Colour 1.0 ml

For the sweet pastry tart cases:

Butter 100.0 g
Icing sugar 50.0 g
Egg yolk 40.0 g
Plain flour 225.0 g

For The filling:

Whole milk
Whole milk 250.0 ml
Carte D’Or Strawberry Mousse 630g 105.0 g
Carte D’Or Strawberry Mousse 630g
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Spring

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Add this sweet refreshing dessert to your summer menu: the classic Eton Mess, but smartened up a bit. (2 per portion)

...

Preparation

For The meringues::
- Place the egg whites in a bowl along with the caster sugar over a bain-marie. Whisk the whites until the sugar is dissolved and the egg whites are at 37°C.
- Remove them from the heat and whisk on a machine until firm peaks are achieved.
- Place the red food colouring into a disposable piping bag then move it around inside the bag to create blotches of colour inside the bag.
- Add in the egg whites and cut a small hole in the base of the bag.
- Allow any excess food colouring to drip from the bag before you start piping.
- Pipe onto a lined baking tray into small peaks, as the meringue comes through the bag the ripple effect to be created.
- Bake at 130°C until the meringues are fully cooked.
For the sweet pastry tart cases:
- Cream the butter and icing sugar together until pale in colour
- Whisk in the beaten egg yolk until the mix is smooth.
- Gradually add the flour to the mix until a smooth paste if formed.
- Do not overwork at this point.
- Wrap the pastry in clingfilm, label and refrigerate until required for use allowing at least one hour to rest.
- Roll out the pastry between two sheets of baking parchment to 5mm thick
- Line the desired tart cases with the pastry dock the bottom with a fork.
- Line the cases with baking parchment and fill with baking beans or rice
- Baking in the oven at 180c for 20 minutes, remove from the oven and remove baking beans and parchment.
- Return to oven for 5 minutes or until cooked.
For The filling:
- Place the Carte d’or Strawberry mousse mix into a mixing bowl and add the milk.
- Whisk the mousse on a slow speed for2 minutes then increase the speed to high and whisk for a further 5 minutes.
- Cover until required.
To assemble:
- Take the minitart cases and fill with the CARTE D'or Strawberry mousse and level off with a pallet knife. Chill in fridge for 2 hours.
- Place the fresh strawberry quarters, and meringue kisses in a rough line from bottom right to top right.