TRADITIONAL PAVLOVA CARAMELISED LEEK TART
INGREDIENTS
METHOD sea salt and cracked black pepper 2 leeks, trimmed and sliced into 1cm rounds 20 g unsalted butter, melted Vanilla cream 200 ml thickened cream 1 tbsp icing sugar ½ tsp vanilla extract Leek filling ¾ cup (180 g) crème fraîche 2 cups (200 g) grated gruyère 3 tsp Dijon mustard 1 tsp thyme leaves, plus extra sprigs 185 g egg whites (approximately 5 eggs) 300 g caster sugar 1 tsp vanilla extract 1 tsp white vinegar 1 tsp of cornflour 1 cup (120 g) plain wholemeal spelt flour ½ cup (75 g) plain flour ¾ cup (60 g) finely grated parmesan ½ tsp table salt 125 g very cold unsalted butter ¼ cup (60 ml) iced water To serve Seasonal fresh fruit for topping 1 egg yolk
Cooking programme Conventional and Crisp function Intensive Bake
Miele accessories Round baking tray Serves 8
Serves 8 Preparation time 10 minutes, plus resting time
Preparation time 30 minutes Cooking time 35 minutes
Cooking time 1 hour 20 minutes
Pavlova 1. Preheat oven on Conventional at 110°C with Rapid heat turned off. Select Crisp function if available. 2. In a freestanding mixer with a balloon whisk attachment, whisk egg whites until soft peaks form. 3. Gradually add sugar, beating well after each addition until meringue is stiff and shiny and sugar has dissolved. 4. Mix together the vinegar and vanilla, then add the cornflour to form a paste. Gently fold the cornflour paste into the meringue. 5. Using a spoon, loosely spread the meringue onto the tray in the shape of the circle. 6. Place the tray on shelf position 1 and bake for 1 hour and 20 minutes. Turn the oven off and leave in the oven for 40 minutes. 7. Remove and allow to cool completely. To serve Serve warm or at room temperature. METHOD 1. Place the flours, parmesan and salt into a bowl. Using a box grater, grate the butter into the flour. Add the iced water and use your fingertips to mix until a soft dough forms. Refrigerate for 30 minutes or until firm. 2. Roll the pastry between sheets non-stick baking paper to a rough 20cm x 40cm rectangle until 4mm thick. Place on a universal baking tray and remove the top sheet of baking paper. 3. Preheat oven on Intensive Bake at 180°C. Vanilla cream 1. Place ingredients into a cold bowl and whisk until whipped. To serve 1. Place pavlova onto a serving dish. Top with whipped cream and seasonal fresh fruit. Leek filling 1. Combine the crème fraîche, gruyère, mustard, thyme leaves, egg yolk, salt and pepper. Spread the filling over the pastry leaving a 4cm border. 2. Top the filling with the leek slices and brush with melted butter. Fold over the excess pastry to form an edge. Press the sides firmly to enclose filling. 3. Place the tray on shelf level 2 and bake for 35 minutes or until the pastry is crisp and golden. HINTS AND TIPS • If you have a combi steam oven you can also bake on Combi Mode + Conventional 110°C + 0% moisture. • Pavlova is susceptible to humidity and therefore best cooked on the day you’re consuming it.
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