Summer berry eton mess tart

dr oetker summer berry eton mess tart
Serves 8-10
For the meringue:
2 egg whites
100g caster sugar
1/4 tsp Dr. Oetker Cream of Tartar
Dr. Oetker Gel Food Colour, (red and purple)

For the tart:
375g sheet shortcrust pastry, thawed if frozen

For the filling:
400ml cream
1 tsp Taylor and Colledge Vanilla Paste
1handful of Fresh berries, (strawberries, raspberries, blackberries and blueberries)

To decorate:
Fresh mint
  1. Preheat the oven to 120 ̊C/100 ̊C fan/gas mark 1⁄2 and line two baking trays with non- stick parchment paper.
  2. For the meringues, whisk the egg whites in a large, clean bowl until they begin to form soft peaks. Whisking constantly, add one tablespoon of caster sugar at a time. Continue adding the sugar until fully incorporated.
  3. Add the cream of tartar and continue to whisk for 10 minutes until the meringue is glossy and very stiff.
  4. Add one-third of the mixture to a piping bag.
  5. In a second piping bag, use a small paint brush to paint stripes of Dr. Oetker Red Gel Food Colour.
  6. In a third piping bag, paint stripes of Dr. Oetker Purple Gel Food Colour. Divide the remaining meringue mix to the two painted piping bags.
  7. Use a scissors to cut a 2cm hole at the end of each piping bag. Pipe 2cm meringue kisses onto the prepared tray of each colour, until all the mix has been used.
  8. Bake for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes, making sure not to open the oven door.
  9. Once the meringues have cooled completely, remove them from the oven.
  10. Turn the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a 20cm round tart tin and line the base with non-stick parchment paper.
  11. Unroll the shortcrust pastry onto a floured surface and roll the pastry until it is large enough to line the pastry case. Lift the pastry into the prepared tin, pushing it into the sides. Trim away any excess.
  12. Line the pastry with some parchment paper and fill with baking beans. Bake the pastry for about 20-25 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for a further five minutes. Remove from the oven and allow to cool completely.
  13. In a bowl, whisk together the cream and Taylor and Colledge Vanilla Paste to form soft peaks.
  14. Once the pastry case has fully cooled, spoon in the whipped cream and top with a variety of mixed berries. Decorate with the meringues and some fresh mint.