Pavlova Fruit Tart Recipes

PAVLOVA WITH FRESH FRUIT

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 1 to 1-1/4 hours or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/2 hours., Just before serving, beat cream and almond extract in a small bowl until stiff peaks form. Spoon into meringue shell. Top with fruit.

PAVLOVA

Steps:

• Preheat oven to 350 degrees F. Pulse sugar 12-15 times in a food processor so it is more fine like caster sugar. Line a baking sheet with a piece of parchment paper and set aside.
• In a large bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy and soft peaks begin to form.
• With the mixer on medium-low speed (setting 3 on a 10-speed mixer), gradually add the sugar, 1 tablespoon at a time, waiting 20-30 seconds between each addition to allow the sugar to better dissolve in the egg whites. Be sure to stop the mixer and scrape the bowl once or twice during this process.
• Once all of the sugar has been added, increase the mixer speed slightly (setting 4 on a 10-speed mixer) and let it whisk the egg whites and sugar until the sugar is completely dissolved and the meringue is glossy and thick, with stiff peaks. This may take about 15 minutes at this speed, but don't rush it using a higher speed which is more likely to break the egg whites. You won't get the same wonderfully fluffy texture if you beat the meringue too quickly. Stop the mixer and scrape the sides of the bowl once or twice to be sure it mixes evenly.
• While the egg whites and sugar are mixing, combine the cornstarch, lemon juice or vinegar, and vanilla in a small bowl to create a slurry. When the meringue is glossy and thick and you feel very few grains of sugar when rubbing a bit of it between your fingers, increase the speed slightly and add in the cornstarch slurry. Mix for 30 seconds, scraping the side of the bowl to be sure it is evenly combined.
• Pile the meringue into the middle of the parchment paper and use spatula or the back of a spoon to shape it into a mound roughly 8-inches in diameter. Use the spatula to gently push some of the meringue from the middle of the mound toward to edges to build them up so the pavlova is flat instead of rounded on top. You can make decorative swirls up the sides, if you wish, but smooth any pointy peaks with the spatula.
• Place in the preheated oven and immediately decrease the heat to 225 degrees F.
• Bake for 1 hour 15 minutes. Turn off the oven with the pavlova inside and allow it to cool slowly for 2-3 hours. It will be crisp on the outside and soft and fluffy on the inside.
• Just before serving, top the pavlova with a generous amount of sweetened whipped cream and your favorite fresh fruit, chocolate, lemon curd, or fruit sauce!

PAVLOVA RECIPE

Steps:

• Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
• Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
• Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
• Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
• Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
• Pipe frosting onto the pavlova and top with fresh fruit.*

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

NO-FUSS FRUIT TART

Steps:

• Process the biscuits and the butter to a sandy rubble and press into the sides and bottom of a deep-sided fluted tart tin approx. 25cm diameter x 4-5cm deep / 10inch diameter x 2 inches deep with a loose base. Place in the freezer (or fridge if that is not possible) for about 10-15 minutes. In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread into the bottom of the chilled tart tin, covering the base evenly. Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached. Place the tart in the fridge, preferably overnight, though for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily.

MIXED BERRY PAVLOVA

Steps:

• Preheat the oven to 180 degrees F.
• Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
• Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• Sweetened Whipped Cream:
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• Yield: 1 cup
• Triple Raspberry Sauce:
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
• Yield: 2 cups

PAVLOVA FRUIT TART

Steps:

• Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.
• Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce.
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
• "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.