Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons ice water
- 1 cup guava paste, chopped
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
For the crust:
1. In a large bowl, whisk together flour, sugar, and salt.
2. Add cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together egg yolk and ice water. Add to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead a few times until it forms a smooth ball. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
5. Preheat oven to 375°F (190°C).
6. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork.
7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
8. Remove the parchment paper and weights and bake for an additional 10 minutes or until the crust is golden brown. Let cool.
For the filling:
1. In a medium saucepan, combine guava paste, water, sugar, lime juice, cinnamon, cloves, nutmeg, and salt. Cook over medium heat, stirring occasionally, until the guava paste is melted and the mixture is smooth.
2. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together eggs, heavy cream, and vanilla extract.
4. Slowly pour the guava mixture into the egg mixture, whisking constantly.
5. Pour the filling into the cooled crust.
6. Bake for 30-35 minutes or until the filling is set and the edges are golden brown.
7. Let cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
5. Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 406
Fat: 20g
Saturated Fat: 12g
Cholesterol: 124mg
Sodium: 148mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Instead of guava paste, you can use any other fruit paste or jam.
- You can substitute lime juice with lemon juice.
- Heavy cream can be replaced with half-and-half or whole milk.
Variations:
- Add chopped nuts or coconut flakes to the filling for extra texture.
- Use a different spice blend, such as cardamom and ginger, for a different flavor profile.
- Top the tart with whipped cream or fresh fruit before serving.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- If the crust starts to brown too quickly, cover the edges with foil.
- Let the tart cool completely before slicing to ensure clean cuts.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
- Cover with plastic wrap or foil to prevent drying out.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the tart on a baking sheet and heat for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh mint leaves or sliced fruit.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh fruit
- Mint leaves
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until it comes together.
- If the filling is too thick, add a little more heavy cream or milk.
Food safety advice:
- Make sure to cook the filling until the guava paste is melted and the mixture is smooth to ensure it is safe to eat.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- Guava is a tropical fruit that is native to South America and is commonly used in Brazilian cuisine.
- Tarts and pies are popular desserts in Brazil and are often filled with fruit or sweetened condensed milk.
Flavor profiles:
- Sweet
- Tart
- Spicy
- Fruity
Serving suggestions:
- Serve the tart as a dessert after a Brazilian-inspired meal.
- Bring it to a potluck or party to share with friends and family.
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Region: Brazilian