Minieton mess cheesecake tarts
These easy meringue-topped tarts don’t require cooking, so they’re ideal for young children to get involved with making.
MAKES 18 PREP 10 mins NO COOK EASY V
75g raspberry jam or compote
18 mini pastry tart cases (about 5cm)
150ml double cream
100g soft cheese
2 tsp vanilla extract
2 tbsp icing sugar
18 mini multi-coloured meringues
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 Top each tart with a coloured mini meringue and arrange on a plate or cake stand to serve.
PER SERVING 142 kcals
