Pavlova Fruit Tart is the kind of dessert that is sure to impress!
A meringue shell filled with fruit and whipped cream………
Ingredients for meringue shell:
4 egg whites (at room temperature)
1 tsp. salt
1 tsp. cream of tartar
1 c. fine white sugar
Preheat to 250 degrees.
Line a cookie sheet with parchment paper. Spray lightly with cooking spray. Draw 8″ diameter circle in middle of sheet.
Beat egg whites with a mixer until foamy, then add salt and cream of tartar. Continue to beat until stiff peaks form. Add sugar gradually and beat for 2 minutes.
Place half of meringue into circle, then spread and flatten to circle’s edge. With a pastry tube, pipe remaining meringue around edge of circle, building sides to a height of 4″ and leaving a large hollow in center.
Place into oven and bake for 1 hour and 30 minutes. Take care not to let the shell become too brown. Turn oven off, open door and allow shell to sit for 5 minutes.
Remove from oven, picking up parchment paper carefully, transfer to cool cookie sheet. Let stand until thoroughly cooled.
Transfer meringue to a serving plate and fill with whipped cream first and then fruit of your choice on top. (I like strawberries, raspberries and blueberries. Peaches would also be nice.)
Ingredients for Whipped Cream:
Chill large bowl and mixer beaters ahead of time (this really helps the process).
1 c. heavy cream
1 tbs. sugar
1 tsp. vanilla extract
Beat cream until stiff peaks begin to form. Add sugar and vanilla. Beat again until peaks are stiff. Don’t overbeat though (you don’t want butter).
I know you will enjoy your Pavlova!