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Recipe Detail Page
Hazelnut Pavlova Tart with Vanilla-Scented Rhubarb
Early Summer 2011
Serves 8
HAZELNUT PAVLOVA
½ cup (125 mL) ground hazelnuts
1 cup (250 mL) sugar
1½ tbsp (22 mL) cornstarch
4 large egg whites at room temperature
½ tsp (2 mL) cream of tartar
1½ tsp (7 mL) white vinegar
1 tsp (5 mL) vanilla extract
VANILLA RHUBARB
5 cups (1.25 L) fresh rhubarb, chopped
1 cup (250 mL) sugar
1 vanilla bean
1 tbsp (15 mL) cornstarch
CHANTILLY CREAM
1 cup (250 mL) whipping cream
2 tbsp (25 mL) sugar
1 tsp (5 mL) vanilla extract
1 Preheat the oven to 275°F (140°C). Lightly grease a 9-inch (2.5-L) springform pan and line both the bottom and sides with parchment paper.
2 Stir the ground hazelnuts with ⅓ cup (75mL) of the sugar and the cornstarch and set aside.
3 Whip the egg whites and cream of tartar until foamy, then slowly pour in the remaining⅔ cup (150 mL) of the sugar while beating and continue to whip the whites until they hold a stiff peak when the beaters are lifted (the whites will be thick and glossy).
4 Fold the hazelnut mixture into the whipped whites, then fold in the vinegar and vanilla.Spoon the meringue into the prepared pan, and use your spatula to spread it into a tart shape, spreading the meringue fully up the sides of the pan and an inch (2.5 cm) in thickness(it will shift a little when it bakes, but ultimately holds its shape). Bake for 90 to120minutes, until the meringue just starts to turn light brown and feels firm to the touch.Cool the meringue for 15 minutes, then gently pop the latch and carefully remove the springform ring. Cool completely and then peel away the parchment paper. If the paper does not peel away easily, return the meringue to the 275°F (140°C) oven (without the springform ring) for 10 to 15 minutes just to dry a little more.
5 Prepare the rhubarb by stirring the fruit with the sugar and the scraped seeds from the vanilla bean in a saucepot, and simmer on low heat, stirring occasionally until the rhubarb is tender, about 15 minutes. Stir the cornstarch with 2 tbsp (25 mL) of cold water and stir this into the rhubarb. Return the mixture to a simmer, stirring gently until thickened. Then remove from the heat and chill until ready to assemble.
6 Whip the cream until it holds a soft peak, then stir in the sugar and vanilla and chill until ready to assemble.
7 The pavlova should be assembled immediately before serving. Carefully place the meringue onto a platter, then dollop the Chantilly cream in the centre and spread gently. Spoon the rhubarb over the cream and serve. Slice and serve as you would a cake or tart.
Serves 8
