Why You’ll Love This Recipe!

Pretty and Delicious! Reminiscent of a traditional British jam tart these are made with buttery shortbread and your favorite jam. Not only are these jam tarts melt in your mouth delicious they are so pretty too!

Easy to Make. You use the shortbread dough for the bottom and the top of these tarts and just sandwich store bought jam in between. A sprinkle of powdered sugar is the perfect finishing touch.

Favorite flavor profile. We love raspberry and shortbread at our house and you may remember one of our all time favorite cookies that remind me of these delicious jam tart pastry.

Ingredients Needed

• Butter, salted, softened
• All Purpose Flour
• Sugar
• Powdered Sugar
• Salt
• Vanilla Extract
• Almond Extract, I love the flavor the almond gives the shortbread but you can leave it out and replace with more vanilla extract if you like.

How To Make Jam Tarts

• Preheat oven to 350 degrees F.
• Spray a jumbo muffin tin with non stick baking spray.
• Creamn butter, sugars and extracts using a stand mixer with the paddle attachment until light and fluffy, about 1-2 minutes.

• Add in flour and mix until mixture forms small crumbs. Do not overmix the dough, it will NOT come together into one large ball of dough.

• Use a cookie scoop or measuring cup and press 1/4 cup of dough into the bottom of a jumbo muffin tin. If using a regular size muffin tin, use about 2 Tbsp of dough.
• Press down with your fingertips so that dough is fairly smooth.

• Add 1/2 – 1 Tbsp of jam or a heaped teaspoon of jam onto top of dough.

• Sprinkle top of jam with remaining shortbread dough, about 1 Tbsp per jam tart for jumbo muffin tin and 1/2 Tbsp for regular size muffin tin.

• Bake jumbo jam tarts for 18-22 minutes until just lightly golden brown or 15-20 minutes for regular size jam tarts.
• Let tarts sit in pan for a few minutes to cool completely and then remove to a wire rack.

• After they have cooled, dust with powdered sugar if desired.

Frequently Asked Questions

What size muffin tin is best to use?

I make them in both a jumbo muffin tin and a regular size muffin tin, depending on how many I need. You will get 12 jam tarts from a jumbo muffin tin and 24 from a regular size muffin tin. The baking time will vary slightly. (see recipe card below)

Can I use different jams?

We love raspberry at our house but you can use whatever your favorite flavor of fruit jam is – apricot would be delicious and so would strawberry or blackcurrent. Get creative! You could also use lemon curd.

Can I use homemade jam instead of store bought?

Absolutely! Homemade jam would make them even more delicious! Check out my recipe for homemade jam without pectin here.

What is the best way to store jam tarts?

Keep them stored in an airtight container at room temperature for 3-5 days. They can also be frozen for up to 3 months.

Check out more delicious tart recipes:

• Lemon Tart
• Strawberry Tart
• White Chocolate Raspberry Tart
• Cranberry Jam
• Mini S’mores Tarts

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Jam Tarts

These jam tarts have a tender, buttery shortbread crust filled with raspberry jam and more shortbread crumbled on top. Perfect for tea time, a holiday cookie plate or anytime!

Course Cookies

Cuisine English

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 cookies

Calories 326kcal

Author Leigh Anne Wilkes

Equipment

• Muffin Pan
• Muffin Scoop

Ingredients

• 1 cup butter salted, softened
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 3/4 cup raspberry jam

Instructions

• Preheat oven to 350 degree F.
• Spray muffin tin with non stick cooking spray.
• In the bowl of a stand mixer with the paddle attachment, cream together butter, sugars and extracts until light and fluffy – about 1-2 minutes.
• Add in flour and mix just until flour is absorbed. Dough will still be crumbly but soft.
• Add 1/4 cup of dough to bottom of each muffin tin if using jumbo muffin tins, use 2 Tbsp if using regular size muffin tins.
• Press dough down into muffin tin.
• Add 1/2 – 1 Tbsp of jam onto of shortbread layer, use 1/2 Tbsp for regular size muffin tin.
• Sprinkle remaining shortbread crumb mixture on top of jam. Use about 1 Tbsp for jumbo size and 1/2 Tbsp for regular size.
• Bake jumbo jam tarts for 18-22 mintues or until just golden brown around edges. Bake regular size for 15-20 minutes.
• Let cool in pan completely.
• Sprinkle with powdered sugar. Enjoy!

Notes

1. 1. To easily remove tarts from pan, use the tip of a sharp knife to lift them out of the pan. Allow them to cool completely before removing for easy removal.

1. 1. Do not overmix the shortbread dough. Mix until all the flour is absorbed but the dough is soft but crumbly. Overmixing will make the shortbread tough.

1. 1. I like to dust them with some powdered sugar to make them a bit prettier but it is totally optional.

Nutrition

Calories: 326kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 226mg | Potassium: 50mg | Fiber: 1g | Sugar: 19g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Continue reading Jam Tarts. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

One of my favorite bakery treats is a fruit tart.  They are just so pretty and delicious.  When I am in France, besides a fresh croissant, a little fruit tart is my favorite treat to buy.  Since traveling is on hold right now with the pandemic, I decided that making some pretty little strawberry tarts at home would help soothe the loneliness my traveling spirit was feeling.  If I couldn’t go to the little patisserie in Paris, I was going to bring it to me!

This strawberry tart recipes begins with a baked sweet pastry crust which is filled with a cream cheese custard filling. Then itis topped with fruit and then a glaze applied.  Pretty and delicious.

Ingredients Needed

• Flour, I prefer unbleached all purpose flour
• Butter, I use salted butter
• Sugar
• Salt

• Cream Cheese
• Sour Cream. Could substitute with Greek yogurt.
• Sugar
• Egg
• Salt
• Vanilla Extract
• Lemon Zest

• Strawberries
• Red Currant Jam

How to Make Strawberry Tart

• Add your flour, butter, sugar and salt into the food processor. 

• Pulse until mixture is crumbly.

• Add ice water into the mixture a tablespoon at a time and pulse until mixture turns pale yellow and starts to clump together.

• Bring dough together with your hands and form into a ball,  Flatten the ball and wrap in some plastic wrap and refrigerate for at least an hour or overnight.

• Divide dough into 4 pieces if making individual tarts.
• Roll out dough to about 1/8 inch thick into a circle that extends about 1 1/2 inches beyond the edges of the tart pan.

• Lay dough into the tart pan and push down into the bottom and up the sides. 
• Remove excess dough hanging over the edges.  Dough should be even with the top of the tart pan.
• Wash strawberries, remove tops and drain on paper towels.

• Prick the dough with a fork to prevent the dough from bubbling up while baking.
• Bake at 375 degrees F. until crust is lightly golden brown, about 15-20 minutes.

• Mix together cream cheese which is at room temperature, sour cream, sugar, egg, salt, vanilla extract and lemon zest. Mix until smooth.
• Spread a layer of the custard on the bottom of each strawberry tart, about 1/2 inch thick.  You may have extra custard.

• Bake the tarts for about 15 minutes or until custard is set. 
• Cool at room temperature before adding berries.

• Place berries on top of custard, gently pushing on them a bit.  Place the strawberries, cut side down starting with one in the middle and adding a row around it.

• Combine jam and water in a sauce pan over low heat to create a glaze.
• Brush glaze over the top and sides of the fruit.

• Remove tarts from tart pan and serve.
• Keep the tarts refrigerated until ready to serve. 

Check out more delicious tart recipes:

• Lemon Tart
• White Chocolate Raspberry Tart
• Easy Tomato Tart
• Mini S’mores Tarts

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Strawberry Tart Recipe

A strawberry tart is the perfect summer dessert.  It starts with a buttery crust, a creamy filling, and then a topping fresh berries and finished off with a fruit glaze. 

Course Dessert

Cuisine French

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 tarts

Calories 419kcal

Author Leigh Anne Wilkes

Equipment

• Tart Pan (9in)

Ingredients

Pastry Crust

• 2 cups all purpose flour
• 1/2 cup butter frozen and grated
• 1/4 cup sugar
• 1 tsp salt
• 6 Tbsp ice water add a tablespoon at a time

Cream Filling

• 1 8 oz. cream cheese room temperature
• 2 Tbsp sour cream
• 4 Tbsp sugar
• 1 egg yolk
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 tsp lemon zest

Strawberry Topping

• 1 lb. fresh strawberries enough to fill tart pans
• 1/4 cup red currant jam can also use apricot or seedless strawberry jam
• 2 tsp water

Instructions

Pastry Crust

• Preheat oven to 375 degrees F.
• Combine all ingredients except water in a food processor. Pulse together until crumbs are formed.
• Gradually, a tablespoon at a time, pour in water while pulsing. Pulse until dough turns light yellow and begins to form a clump.
• Form mixture into a ball and flatten the all. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Roll dough out to about 1/8 inch thick, into a circle about 1 1/2 inches bigger around than your tart pan.
• Place dough into a removable bottom tart pan or pans and press into bottom and up the sides of pan. Remove excess dough, dough should be even with the top of the pan.
• Use a fork to prick the bottom of the dough. Bake for 15-20 minutes or until begins to turn golden brown. Allow to cool before filling with cream cheese filling.

Cream Filling

• Place cream filling ingredients into a bowl and mix until smooth and creamy.
• Add cream cheese filling to tart pan, mixture should be about 1/2 inch thick.
• Bake for another 12-15 minutes until filling is set and crust is browned. Allow to cool.
• Add berries to cream cheese layer. Start in the middle and work around in a circle.
• Heat jam and water in a sauce pan cool slightly and then brush over the fruit.
• Remove from tart pans and keep refrigerated until ready to serve.

Video

Notes

• A food processor is the easiest way to make the pastry crust but it can also be done by hand.  I use frozen butter and use my cheese grater to grate the butter so it is easier and quick to incorporate into the dough.
• This recipe makes 6 individual tarts but you could make one large tart using a full tart pan, a pie tin or a springform pan.

Nutrition

Calories: 419kcal | Carbohydrates: 61g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 631mg | Potassium: 168mg | Fiber: 3g | Sugar: 25g | Vitamin A: 570IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 2mg

Continue reading Strawberry Tart. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

Strawberry Layer Cake is a delicious alternative to strawberry shortcake! Strawberry shortcake is a classic, but it can be dense and dry if you aren’t careful. This strawberry cake recipe is moist and delicious and covered with a delicious 7 Minute Frosting. If you are looking for a more traditional strawberry shortcake, try this recipe!

The vanilla cake is soft and tastes delicious, the strawberries are always perfection, and the 7 minute frosting is light, fluffy, and reminds me of marshmallow fluff.

Ingredients Needed

• Strawberries. I like to slice and macerate the strawberries.
• Cake Flour. Cake flour has a lower protein content than all-purpose flour and will yield a lighter, fluffier cake. If you don’t have cake flour you can substitute all purpose flour.
• Sugar
• Butter, softened
• Eggs, room temperature
• Milk, room temperature
• Oranges, juice and zest
• Baking Powder
• Cream of Tartar
• Vanilla Extract
• Salt

How to Make Strawberry Layer Cake

• Heat oven 350 degrees F. Spray 2 (9-inch) round baking pans with cooking spray. Line bottom of pans with parchment paper; spray paper.
• Combine milk and orange juice in small bowl.
• Whisk flour, baking powder and salt together in medium bowl.
• Mix butter and sugar in large bowl or a stand mixer with paddle attachment until smooth and creamy, about 2 minutes.
• Add eggs one at a time, beating well after each addition. Then add in vanilla extract.
• Beat flour mixture into butter/sugar mixture in 3 parts alternately with orange juice mixture, beginning and ending with flour mixture.
• Divide batter between two prepared pans.

• Bake at 350° F for 30- 35 minutes or until toothpick inserted in center comes out clean.
• Cool in pans on wire rack 15 minutes and then remove and allow to cool completely.
• Slice strawberries.
• Combine strawberries and sugar in a large bowl and let sit for 15 minutes.

• Prepare 7 minute frosting.
• Slice each layer of cake in half.
• Spoon 1/3 of sliced strawberries onto cake. Drain off excess liquid so as not to make the cake soggy.

• Top with 1 cup of frosting.
• Repeat with remaining layers.

• Spread remaining frosting over sides and top of cake.
• Garnish with strawberries.

How To Make 7 Minute Frosting

• Beat sugar, water, egg whites and cream of tartar in large heatproof bowl at high speed until egg whites are foamy and opaque.
• Place bowl over saucepan of barely simmering water.
• Beat at high speed until soft peaks form
• Remove bowl from saucepan.
• Add orange zest and vanilla extract.
• Beat at high speed until slightly cool and thickened.

Check out more of my favorite strawberry recipes:

• Strawberry Bars
• Strawberry Cream Pie
• Strawberry Sauce
• Strawberry Pizza
• Strawberry Bundt Cake

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Strawberry Layer Cake Recipe

A delicious alternative to strawberry shortcake, this Strawberry Layer Cake is the perfect summer dessert. Layered with fresh strawberries and fluffy frosting it is pretty and delicious.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

0 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 429kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Spoons
• Microplane
• Cake Pan (9in)

Ingredients

CAKE

• 1/2 cup milk
• 1/2 cup fresh squeezed orange juice
• 3 cups cake flour
• 2 tsp baking powder
• 1/8 tsp salt
• 1 cup butter softened
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extract

7 Minute Frosting

• 1 1/4 cups plus 1 tablespoon sugar divided
• 1/3 cup water
• 3 egg whites
• 1/4 tsp cream of tartar
• 2 tsp grated orange peel
• 1 tsp vanilla extract
• 1 lb. strawberries about 4 cups, sliced
• whole strawberries halved or whole for garnish

Instructions

• Heat oven to 350°F. Spray 2 (9-inch) round baking pans with cooking spray. Line bottom of pans with parchment paper; spray paper.
• Combine milk and orange juice in small bowl.
• Whisk flour, baking powder and salt in medium bowl.
• Mix butter and 2 cups sugar in large bowl at medium speed 2 minutes or until smooth and creamy. Can use a stand mixer with the paddle attachment.
• Add eggs one at a time, beating well after each addition.
• Add in 2 teaspoons vanilla.
• Beating slowly, beat in flour mixture in 3 parts alternately with orange juice mixture into sugar mixture, beginning and ending with flour mixture. Divide batter between pans.
• Bake for 30- 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes.
• Remove cakes from pan and remove parchment. Turn cakes top-side up; cool completely.
• (Cake can be made 1 day ahead. Cover and store at room temperature.)

7 Minute Frosting

• Beat 1 1/4 cups of the sugar, water, egg whites and cream of tartar in large heatproof bowl at high speed 1 minute or until egg whites are foamy and opaque. Place bowl over saucepan of barely simmering water (bowl should not touch water); beat at high speed 7 minutes or until soft peaks form
• Remove bowl from saucepan. Add orange peel and 1 teaspoon vanilla; beat at high speed 2 minutes or until slightly cool and thickened.
• Combine sliced strawberries and remaining 1 tablespoon sugar in large bowl; let stand 15 minutes.
• Slice cake layers in half horizontally. Spoon one-third of the strawberry mixture, including juice, over bottom layer; top with second layer and one-third strawberry mixture. Spread 1 cup of the frosting over strawberry mixture; top with third layer and remaining strawberry mixture. Top with fourth layer.
• Spread remaining frosting over sides and top of cake, swirling to decorate.
• Garnish with strawberries. Store in refrigerator.

Notes

• Refrigerate cake until ready to serve.
• Use a serrated bread knife to slice the cake for best results.
• This cake is best enjoyed the same day it is made. The juice from the strawberries will make the cake soggy after 3 days.

Nutrition

Calories: 429kcal | Carbohydrates: 61g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 199mg | Potassium: 238mg | Fiber: 2g | Sugar: 37g | Vitamin A: 594IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 1mg

Continue reading Strawberry Layer Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Time Saver. This Creme Brûlée French Toast is made the night ahead of time so you can have a quick and easy breakfast in the morning. It’s the perfect thing for a holiday breakfast or overnight guests.

Delicious! Crème Brûlée is a french dessert that consists of a smooth custard topped with caramelized sugar.  This french toast is basically Crème Brûlée over bread.  The french toast has a yummy, gooey, caramel layer on top, thus the name Crème Brûlée.  Crème Brûlée is one of my favorite desserts so I knew I would like it for breakfast too!

Ingredients Needed

• Bread, Use brioche bread, or challah bread or a thick French Bread
• Eggs
• Butter, salted
• Half and Half or Heavy Cream
• Brown Sugar
• Corn Syrup. Can also substitute maple syrup.
• Vanilla Extract
• Orange Juice Concentrate. The kind that comes frozen in the can.
• Salt

How to Make Crème Brûlée French Toast

• Put butter, brown sugar and corn syrup in a small pan and whisk to combine.. 
• Cook on medium heat and stir until smooth.
• Pour mixture into a 9 x 13 baking dish
• Cut bread into 1″ thick slices. 
• Arrange slices of bread on top of sugar mixture. Squeeze them to fit together

• Mix together eggs, half and half, vanilla, OJ concentrate and salt in a bowl. 
• Pour evenly over bread.
• Cover dish with plastic wrap and refrigerate over night
• Remove french toast from refrigerator and bring to room temperature.
• Bake uncovered at 350 degrees F until edges of pale gold,a bout 30-40 minutes.

Check out these other breakfast recipes:

• Creme Brulee Recipe
• Baked French Toast
• Overnight French Toast

• Overnight Breakfast Casserole
• Lemon Pancakes

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Crème Brûlée French Toast

This simple, make ahead, baked creme brulee french toast is amazing and the perfect breakfast to serve on a holiday or for overnight guests.

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 615kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)
• Measuring Cups
• Measuring Spoons

Ingredients

• 1/2 cup butter salted
• 1 cup packed brown sugar
• 2 Tbsp. corn syrup
• 1 loaf french brioche or challah bread
• 5 large eggs
• 1 1/2 cups half and half or heavy cream
• 1 tsp vanilla
• 1 tsp orange juice concentrate or orange extract
• 1/4 tsp salt

Instructions

• In a small pan melt butter with brown sugar and corn syrup.  Stir until smooth
• Pour mixture into a 9 x 13 inch baking dish
• Cut bread into 1″ thick slices.  Arrange bread slices in pan, on top of sugar mixture.Squeeze them to fit together
• In a bowl mix together eggs, half and half, vanilla, OJ and salt.  Pour evenly over bread
• Cover dish with plastic wrap and refrigerate over night
• Heat oven to 350 degrees and bring bread to room temperature before baking
• Bake bread mixture uncovered until edges of pale gold. Approx 30-40 minutes

Notes

1. I used challah bread, but you can use brioche bread or a crusty french bread. French toast is the perfect thing to make when you’ve got some day old or slightly stale bread
2. If you don’t have half and half, you can use half milk and half cream.
3. Make sure to bring the French toast to room temperature before baking. If baking chilled, allow additional baking time.

Nutrition

Calories: 615kcal | Carbohydrates: 80g | Protein: 14g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 199mg | Sodium: 531mg | Potassium: 263mg | Fiber: 1g | Sugar: 41g | Vitamin A: 885IU | Vitamin C: 1.7mg | Calcium: 148mg | Iron: 3.4mg

Continue reading Crème Brûlée French Toast. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

• The taste and texture are like nothing else! A perfect meringue is light and crispy on the outside with a center that is still slightly sticky and chewy and marshmallow soft.
• You can prep the pavlova ahead, making it up to 24 hours ahead of time and then just add the whipped cream and fruit right before serving.
• I guarantee it will become a family favorite at your house just like it is at our house!
• Being naturally gluten free is one of the many great qualities of pavlova!

What is Pavlova?

Pavlova is a meringue based dessert that is named after the Russian ballerina Anna Pavlova and was created in her honor as she toured through New Zealand and Australia.

Meringue can be a little intimidating to people but it really is easy to make.  It is simply a combination of egg whites and sugar with a little cream of tartar and vanilla thrown in. 

Ingredients Needed

Sugar. I like to use superfine sugar but it can be hard to find. You can put regular granulated sugar into a blender and pulse a few times (don’t over pulse or it will turn to powder) to make your own super fine sugar. I have used regular granulated sugar too, just be sure to add it in extra slow and allow to fully incorporate so you don’t have a gritty meringue.

Egg Whites. Be sure to not get any yolk in with the white or it’ won’t whip!

Cream of Tartar. See FAQ below for alternative.

Vanilla Extract

How to Make Pavlova

• Line a cookie sheet with parchment paper or a brown paper bag.
• Trace a circle on parchment paper the intended size of your pavlova. An 8 inch dinner plate works well. Flip the paper over so the pencil marks are on the underside.

• Whip egg whites and cream of tartar together with a whisk attachment until soft peaks form.

• Gradually add your sugar in one tablespoon at a time while mixing at a low speed (about a 2 on a Kitchen Aid). Make sure sugar is fully incorporates before adding the next tablespoon.

• Mixture should be thick and glossy. It will not fall off the beater when turned upside town.
• Add in vanilla and mix for another 1-2 minutes.
• Scoop meringue onto the parchment lined baking sheet and fill in the drawn circles.  Spread with the back of spoon or an offset spatula.

• Create a flattened surface on the top with a slight indentation for toppings.

• Preheat your oven to 300 degrees F
• Place the pavlova into the oven and IMMEDIATELY reduce the heat to 250 degrees F
• Bake for 60-90 minutes or until they feel dry to the touch. A thicker pavlova like the one pictured will need 90 minutes, if you make your pavlova wider and not as deep it will be done in 60 minutes.

• Turn off the oven and let the pavlova sit in the oven until the oven is completely cool. You will know the pavlova is done if it is dry to the touch on the outside and releases easily from the parchment paper. Some cracking is normal.
• Do not add your toppings until you are ready to serve the pavlova.

Here are some other fun meringue desserts:

• Meringue Cookies
• Chocolate meringue Cookies
• Mini Pavlova
• Pavlova Wreath
• Toffee Meringues

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Pavlova Recipe

Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit.  It's a perfect Valentine's Day dessert or the perfect way to enjoy fresh berries.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 412kcal

Author Leigh Anne Wilkes

Equipment

• Hand Mixer
• Measuring Spoons
• Parchment Paper

Ingredients

Pavlova

• 6 egg whites room temperature
• 1/2 tsp cream of tartar
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla.
• 2 cups whipping cream whipped
• assorted fruit
• 1/2 cup lemon curd

Instructions

Pavlova

• Heat oven to 300 degrees F.
• Line a large cookie sheet with brown paper bag or parchment paper
• Draw the desired size circle or circles using a pencil onto the paper, 8-10 inch wide
• In large bowl, beat egg whites and cream of tartar until soft peaks form. Use a stand mixer with whisk attachment or a hand mixer with a glass or metal bowl.
• Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
• Add in vanilla and beat for 1-2 more minutes.
• Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon or off set spatula.
• Place in 300 degree F oven and reduce heat to 250 degrees F IMMEDIATELY
• Bake for 60-90 minutes or until firm and dry to touch (inside of meringue will be soft) . A thicker meringue will take more time. Turn off oven at end of baking time and leave pavlova in the oven until completely cooled
• Remove from oven; cool completely. Meringue should feel dry and crispy to the touch and remove easily from the paper.
• Place on serving plate and fill with whipped cream and fresh fruit before serving.
• Keep refrigerated until ready to serve if not serving immediately. Do not add whipped cream and fruit more than an hour or two ahead of time. I prefer to do it right before serving.

Notes

• Separate egg whites from egg yolks while the eggs are cold.
• Use allow egg whites to come to room temperature before whipping them with the sugar. 
• When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
• Be sure your mixing bowl and beater are nice and clean.  Dirt in the bowl can cause your egg whites not to whip properly.
• Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.
• If using a hand mixer use a glass or metal bowl, not a plastic bowl.

Nutrition

Calories: 412kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 103mg | Potassium: 112mg | Sugar: 46g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 40mg

Continue reading Pavlova. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.