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Raspberry Meringue Tartlets

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Ingredients

3/4 cup heavy whipping cream
1/4 cup powdered sugar
1/4 cup cocoa powder
1 teaspoon vanilla
16 meringue cookies
1 cup raspberries
6 graham cracker tartlet shells
1/3 cup chocolate fudge sauce

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Raspberry Meringue Tartlets

  • Easy

About This Recipe

If you’ve never heard of Eton Mess, you are in for a treat. That classic British dessert was apparently “invented” at Eton, an elite boarding school in that country. It’s a simple combination of whipped cream, crumbled meringue cookies, and strawberries.

The ingredient list is deceptive, since the result is just sublime. The combination of strawberries and cream is classic, of course. But the addition of those little bits of crumbled crisp meringue changes the entire character of the dish and elevates it to another realm.

While I like that recipe, of course, I wanted to make little tartlets using Eton Mess as inspiration. So I changed the strawberries to raspberries and decided to add chocolate in two forms: cocoa powder and chocolate sauce. Wow!

One of the best things about this recipe is how easy it is to make. Just a few ingredients and about 10 minutes of work result in a fancy little dessert everyone will love.

And here’s a great tip. The little graham cracker shells are packaged in tin patty forms. Well, if you try to take the shells out of the forms, they will crumble to pieces. Here’s what you do: use a kitchen shears and carefully snip around the edges of the tin forms. Then peel the tin away from the cracker crust. The edges may crumble a bit, but the shell will stay mostly intact.

Steps

1
Done

In a large bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla. Beat until stiff peaks form.

2
Done

Crumble the meringues into the whipped cream mixture, then add the raspberries. Fold together.

3
Done

Spoon the mixture into the little tartlet shells, mounding each one high.

4
Done

Place the chocolate fudge sauce in a small microwave safe bowl. Microwave on high for 10 to 15 seconds or until warm. Drizzle on the tartlet shells, then refrigerate them until serving time.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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