Guava that too the pink centred guavas are really my favourites.The pink entered ones are best for juices to get the colour and
the taste.The best combination of juices is with strawberry, and that tops the list of guava juices.
There were many in the fruit basket, and I searched the internet for guava recipes.There were many recipes for jams, jellies,
candies and even guava cheese (I don’t know why they call it cheese).Confusions apart this guava cheese recipe attracted me,
and my innovations birthed this tart.This is the first time I have made a dessert with guava, and the taste was really
good.There’s a messy part of straining the thick pulp, but worth the try.
First you have to make the custard and allow to set in the fridge.Next the tart shells have to be baked and then filled (akin to
lemon curd tarts)with custard.Adorning further may be your choice of whipped cream, sour cream or even chocolate.
Now to the recipe…
For the tart shells
50 gm butter (room temperature)
2 tbsp powdered sugar
1 egg yolk
1 cup all purpose flour
a pinch of salt
a little milk to bind
Bind all to a firm dough, and keep in the fridge for minimum 15 minutes.
Divide into portions, roll out pastry and press into tart tins.
Prick the base with a fork, fill with some beans or raw rice and bake at 180C for 15-20 minutes.
Allow to cool and fill with custard.
For the custard
4-5 ripe guava
juice of 1/2 a lime
2 tbsp butter
sugar to taste (1:1 ratio of pulp)
a pinch of salt
Cook the fruit till soft (preferably in a pressure cooker).
Blend well and strain out the pulp.
Measure the pulp and add sugar accordingly.
Cook the sugar and pulp till thick.
Add the rest of the ingredients and cook till thick .
Remove from fire and allow to cool.
Fill in the baked cases and add swirls of sour
cream, whipped cream and serve.