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Blueberry Lavender Pavlova Tart

Name: Blueberry Lavender Pavlova Tart
Prep time: 10 min
Cook time: 2 h
Yield: 10
Ingredients: Meringue; 4 egg whites, room temperature; 1 cup Chelsea Caster Sugar; 2 tsp cornflour, sifted; 1 tsp white vinegar; 1 tsp vanilla bean paste; Lavender Whipped Cream; 2 cups thickened cream; 2 level tsp culinary lavender (available from speciality stores); 3 tbsp Chelsea Icing Sugar, sifted; Blueberry Sauce; 2 cups blueberries, fresh or frozen; ⅓ cup liqueur muscat (or tawny port); ⅓ cup Chelsea Caster Sugar; 1 cinnamon stick; 1 star anise

Preparation

10 mins

Bake

2 hours

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Meringue

4 egg whites, room temperature
1 cup Chelsea Caster Sugar
2 tsp cornflour, sifted
1 tsp white vinegar
1 tsp vanilla bean paste

Lavender Whipped Cream

2 cups thickened cream
2 level tsp culinary lavender (available from speciality stores)
3 tbsp Chelsea Icing Sugar, sifted

Blueberry Sauce

2 cups blueberries, fresh or frozen
⅓ cup liqueur muscat (or tawny port)
⅓ cup Chelsea Caster Sugar
1 cinnamon stick
1 star anise

Additional tips

Double check your stand mixer bowl and whisk attachment are absolutely clean, dry and free from any traces of grease in order for the meringue to get the maximum volume.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Method

Meringue : Draw a 33x11cm rectangle on a piece of baking paper. Turn the paper upside down on a baking tray and set aside.

Preheat the oven to 120ºC (fan forced) with an oven rack positioned in the middle.

Whisk egg whites in a bowl until firm peaks have just formed. Add the Chelsea Caster Sugar, one teaspoon at a time until the mixture is thick and glossy.

Add the cornflour, vinegar and vanilla and whisk until it has combined. Place all of the mixture in a large piping bag fitted with a large star tip. Using a slight up and down motion, pipe the four sides of the pavlova tart over the outlined rectangular shape to achieve the tart shape. Fill in the middle of the rectangle to form a tart case, making sure there aren't any gaps in the bottom.

Place the meringue in the oven to bake for 1.5 - 2 hours or until dry and can easily lift off the paper without it sticking. Turn off the oven leaving the door ajar for 3 hours or until the meringue is completely cold.

Lavender Cream : In a small saucepan, combine the cream and culinary lavender. Bring to a simmer over a medium heat and then turn the heat off. Cool for 10 minutes to allow the lavender to infuse.

Strain the cream into a bowl and discard the lavender leaves. Place a piece of plastic wrap directly on top of the cream (to avoid a skin forming) and refrigerate for 2 hours.

Remove from the fridge. Combine the chilled cream and Chelsea Icing Sugar in a mixer and beat on a medium-high speed until soft peaks form and it holds its shape.

Berry Sauce : Place all the ingredients in a medium saucepan and bring to a boil over a medium heat, continuously stirring.

Lower the heat slightly and allow the mixture to simmer for 15 minutes, stirring occasionally, until the syrup has slightly thickened. Remove from heat and allow to completely cool.

To assemble : Place the pavlova tart case on a serving platter. Spoon out the lavender cream over the pavlova, making waves in the cream with the back of the spoon to fill the grooves.

Gently spoon half the blueberry mixture over the cream, reserving the other half of the mixture in a small container (to enjoy over ice cream, yoghurt or mascapone). Dribble the syrup over the pavlova case and scatter the fresh blueberries and mint leaves on top. Serve immediately.

Additional tips

Double check your stand mixer bowl and whisk attachment are absolutely clean, dry and free from any traces of grease in order for the meringue to get the maximum volume.