Eton mess tart

We’ve turned Eton mess into a white chocolate tart. Summer puddings don’t get any better than this.

Serves 8 • Ready in 55mins, plus chilling

230g ready-rolled all-butter shortcrust pastry for the filling:

250g mascarpone

200g white chocolate, broken

into pieces

100g butter

50ml double cream

1tsp vanilla extract to decorate: a few strawberries, and mini meringues, plus mint leaves you will need: a 20cm tart tin, baking beans and baking paper

1 Heat the oven to 190C/Gas Mark 5. Line the tin with the pastry, pushing into the edges and trimming off the excess. Chill for 30mins.

2 Line with baking paper, fill with baking beans and bake for 20mins. Remove the beans and paper, prick the base with a fork, and bake for 10mins, until the crisp and golden.

3 For the filling, melt the mascarpone, chocolate and butter in a bowl set over a pan of simmering water. Stir once melted and set aside to cool.

4 Whip the cream and vanilla, and gently fold through the mixture. Pour into the pastry case and chill until set.

5 Decorate with the fruit, meringues and mint leaves.

Per serving: Cals 519, Fat 43g,

Sat fat 26g, Carbs 27g