Holiday Recipes


Strawberry kiwi Pavlova tarts

For sheer impressiveness, it's hard to beat these Pavlova tarts. Try using other fruits and berries — blueberries, peaches, raspberries, mango — whatever you like. It's all good.

2 cups (500 mL) granulated sugar
4 eggs
3/4 cup (175 mL) vegetable oil
1 cup (250 mL) milk
2-1/2 cups (625 mL) all purpose flour
2-1/4 tsp. (11 mL) baking powder
1 tsp. (5 mL) vanilla

  1. Preheat the oven to 250° F (120° C). Line two cookie sheets with parchment paper and grease it lightly.
  2. In a large mixing bowl beat the egg whites and the cream of tartar with an electric mixer until they start to form very soft peaks. Add 1/3 cup (75 mL) of the sugar, a spoonful at a time, while beating the mixture constantly until it forms a stiff and glossy meringue. (The mixture should be stiff enough to form a peak when you lift the beater out of the bowl.)
  3. In a small bowl, stir together the remaining sugar and the cornstarch. Very gently fold this mixture into the meringue using a rubber spatula, and being careful not to deflate the foam. Finally, fold in the vinegar and the vanilla.
  4. On the prepared cookie sheets spoon out 8 mounds of meringue — four on each sheet with plenty of room between them. With a spoon, form the mounds of meringue into free-form tart shells — about 3-inches in diameter with the sides slightly higher than the middle. (They will expand somewhat as they bake.) Bake for 45 minutes, then turn off the oven and let cool in the oven for 3 hours.
  5. No more than an hour before serving, beat the cream with the icing sugar until it forms soft peaks. Place a dollop of whipped cream into each Pavlova shell. Top with the prepared fruit, arranging it attractively.
Makes 8 servings.

How kids can help:


Older children (10 and up) can use electric mixer (with adult supervision) to beat meringue.


Spoon meringue onto prepared baking sheets and form into tart shells.


Prepare strawberries and kiwis and fill tarts with whipped cream and fruit.
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