Bake 52: Week 28

This week Amanda chose to bake a 

FRESH FRUIT TART

 YUM!  Tart crust, pastry cream, and fresh fruit! This was awesome!

My friend, Talesha, and I decided it would be fun to bake together this week - we had a blast and I am glad we could split the tart so I didn't eat the whole thing - it's always good to share!

We couldn't find raspberries, so we used fresh peaches and they were delicious!  We also subbed in caramel syrup for the jam.  You can't go wrong adding a little caramel, right? Mmmmmm.

Check out Amanda's blog for the full recipe!

Pavlova

I first had Pavlova in England.  I instantly loved it and a few years ago came across a recipe for it.  This is one of my family's very favorite desserts.  The crust is light, flaky and chewey - it is a unique texture.  It is especially good in the summer when you have the choice of lots of fresh berries, mangoes, kiwi, etc.  We made this for Christmas Eve and I did a healthier version for the topping - I will post both options below.

Pavlova
4 egg white
1/4 tsp. cream of tartar
1 cup sugar
Preheat oven to 225.  Beat egg whites and cream of tartar in bowl with electric mixer on high speed for 5 minutes.  Gradually add sugar and beat on high until stiff peaks form. (you cannot overbeat)

Spoon mixture onto a baking sheet covered with parchment paper (or sprayed foil).  Using a large spoon, make a 10" circle of meringue.  Even out and bake for 90 minutes.  Cool completely.

Regular Topping
4 oz. cream cheese
1/2 cup sugar
1 cup cool whip

Beat together and allow to sit in fridge to set up, then spread over pavlova crust and top with fresh fruit.

Healthy Topping
1 cup plain nonfat greek yogurt
1/2 cup sugar free strawberry or raspberry preserves
Stir together and top with fresh fruit
This topping is more mild - but is still really good!