Rustle up these easy meringue-topped tarts for a celebration. They don’t require cooking, so they’re ideal for young children to get involved with making
Prep:10 mins
Serves 18
75g raspberry jam or compote18 mini pastry tart cases (about 5cm)150ml double cream100g soft cheese2 tsp vanilla extract2 tbsp icing sugar18 mini multi-coloured meringues
STEP 1Spoon 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.STEP 2Top each tart with a coloured mini meringue and arrange on a plate or cake stand to serve.
