Little Chefs – a summer recipe from Ally Kitchen Stories
Family Fun | Date: 21 July 2025 | Location: Manama
Few puddings say summer like Eton Mess. This one is guaranteed to please the whole family!
The lovely Ally from Ally’s Kitchen Stories shares one of her favourite summer recipes, Eton Mess Tart. Check out her Instagram here for more family friendly ideas.
There are many tales about the origins of ‘Eton Mess’ (which is over 130 years old). One involves an excited Labrador dog sitting on a pavlova at an Eton ceremony. Woof!
Eton Mess Tart
Ingredients:
250g (2 cups) plain white flour (Dove’s Farm is my top pick).
90g (3/4 cup) whole meal pastry flour
1 tsp Himalaya Salt
200g (unsalted butter, cold, cubed)
2 eggie yolks (save the whites)
100-125ml Cold Water
Meringue:
2 egg whites
100g (1/2 cup caster sugar OR Maple Syrup)
Toppings
150ml Double Cream
125ml Plain Yoghurt
200g Strawbs
100g raspberries, blueberries
Method:
Make the pastry: (Or You Can Use Ready Made Short crust Pastry)
1. Place both the flours and salt into a large bowl. Add the cold butter and toss to coat the cubes in flour. Use your fingertips to rub the butter into the flour until you have a breadcrumb consistency. You can also do this by pulsing the same ingredients in a food processor.
2. Add the egg yolks and about half of the water. Start to bring it together with your fingertips, gently kneading. Drizzle in more water as needed until the dough starts to stick together.
3. Smush the dough together into one big ball with your hands and flatten it into a disk shape. Place in a resalable bag and chill for an hour so that it can rest.
Shape & Bake:
1. Line a large baking tray (9inch) with baking paper. Dust the pastry lightly with flour and roll out the dough into a circle. Roll up the pastry around the rolling pin, then unroll over the lined baking sheet.
2. Crimp the edge of the pastry all the way around.
3. Prick the centre of the pastry with a fork.
4. Bake for 25-30 mins
5. Let the crust cool before filling.
Meringue:
1. Combine the egg whites and sugar or maple in a heatproof bowl and set over a bowl of simmering water (making sure the bottom of the bowl isn’t touching the water.
2. Stir constantly until the sugar/maple has dissolved.
3. Remove the bowl from the pan and use electric beaters to whisk until cool, fluffy and thickened. Transfer to a piping bag Or you can dollop it with a spoon.
Finale:
1. When you’re ready to serve: whip the double cream in a bowl until thickened. Fold the yoghurt and icing sugar.
2. Prep the berries and spread the whipping yog cream over the pastry. Top with berries. Pipe or spoon blobs of meringue all over.
Done!
