Portions: 6 portions Calories: 553kcal |
I am sure that anybody that knows and loves guava will greatly enjoy a piece of this creamy vanilla, ricotta cheese, and guava tart. As a denizen of a Caribbean piece of paradise, I feel as if I am legally required to love all fresh guava dessert recipes in all their fragrant, sweet glory.
Why I ā¤ļø it ⢠Recipe ⢠Ingredients ⢠Preparation
Guava tart.
Why I ā¤ļø it
I love guava, it is a reminder of the bounty of the tropics, and this recipe is inspired by our custom of eating guava paste with cheese. I had this idea going around my head for a long, long time. Until I went through a cheesecake stage and just made it. This dessert was a massive success with my cheesecake-loving friends.
A layer of crispy pie shell filled with creamy, vanilla ricotta cheesecake and topped with a guava-custard-like layer of fragrant guava paste. The recipe gives you the choice to make everything from scratch or make your life easier by buying some of it pre-made.
Ricotta cheesecake guava tart recipe
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Utensils and tools
- Medium saucepan
- Medium mesh strainer
- Blender
- 9" pie pan with removable bottom
- Oven
Ingredients
To make the guava paste
- 3 pounds of [1.4 kilograms] of guava fruit
- ¾ cup sugar (white, granulated)
To make the crust
- 8 ounces [0.7 kilograms] of Graham crackers
- ā stick (0.20 pound [85.05 grams]) of salted butter at room temperature
To make the ricotta filling
- 2 cups of ricotta cheese
- 2 eggs (medium)
- 1 ½ cups of condensed milk
- 1 vanilla pod (or 1 tablespoon of clear vanilla extract)
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Boil seeds
Wash the guavas and cut them into halves. Scoop the seed balls from the shells. Set aside the shells.
Mix the seeds with 1 ½ quart [1.5 liters] of water and the sugar. Simmer over low heat until the liquid has reduced to a third.
Step 2: Boil guava shells
Sieve to remove the seeds. Add the guava shells to the liquid. Simmer over low heat until the liquid has further reduced to half.
Remove from the heat and cool to room temperature.
Step 3: Blend
Mix in a blender until there are no clumps. Return to the heat and simmer stirring over low heat until it becomes very thick.
Remove from the heat and set it aside.
Step 4: Make the crust
Place the chilled butter and graham crackers in the food processor and pulse until it resembles wet sand.
Pour it into the pie form. Press on the bottom and sides to form an even crust. Chill in the fridge for an hour.
Step 5: Make the ricotta cheesecake filling
Preheat oven to 300 ĀŗF [150 ĀŗC].
Open the vanilla pod lengthwise and scrape out the seeds with a paring knife.
In the blender vase or food processor bowl, combine ricotta, vanilla seeds, and condensed milk, and blend to combine. Add the eggs and mix thoroughly. Pour the ricotta mix into the chilled crust.
Step 6: Bake
Bake for 30 minutes.
Remove from the oven, cover with the guava jam, and let it cool to room temperature covered with a clean tea towel. Once cooled, chill for at least 6 hours before serving, preferably overnight.
Variations
If you don't have guava or want to save some time, you can buy guava paste and heat it in the microwave for 30 seconds and stir in 3 tablespoons of water instead of making guava paste at home.
Another way to make guava paste suggested by a commenter in Europe: buy canned guava shells in syrup, blend, and then reduce by simmering over low heat until it has a jelly-like consistency. I have not tested this one, but I am pretty sure it does work. She also suggested adding a bit of lime juice to "brighten" the flavor.
You can also buy a pre-made pie shell and also save some time if you wish.
The same recipe, minus the guava paste, works wonderfully as a strawberry tart. Use store-bought strawberry jelly for the top layer instead of using guava paste for another great version.
For a completely different but excellent pie, try this Reeses's pie recipe (you can fill it with this easy peanut butter fudge. And for a similar dessert, you'll love this recipe for banana cream pie.
Top tips
- Please remember, the recipe calls for sweetened condensed milk, the sticky, thick kind with sugar added.
- Allow plenty of time to make your fresh guava topping. Separating the seed ball from the fruit, then straining the reduced liquid into the cut-up fruit and reheating then blending takes a long time.
- I made the sauce topping the day before and assembled the dessert the next day.
Then you must chill dessert preferably overnight. This may be a two-day process if you make everything from scratch! - Don't be impatient. Let the pie chill thoroughly before serving. I made that mistake the first time and while it tasted equally glorious, the consistency was too mushy for my taste.
- While it says it yields 6 portions atop, you can serve 8 nice slices too. If you cut the guava tart into eighths, each slice will have 615 calories instead.
Nutritional information
Calories: 820kcal - Carbohydrates: 131g - Protein: 24g - Fat: 25g - Saturated Fat: 14g - Cholesterol: 127mg - Sodium: 351mg - Potassium: 1352mg - Fiber: 13g - Sugar: 97g - Vitamin A: 2015IU - Vitamin C: 519.8mg - Calcium: 510mg - Iron: 2.1mg
FAQs
What is a guava tart??
Guava tart is made with a crispy cookie shell, a layer of creamy ricotta cheese, and a top layer of smooth guava paste.
Print card
This is just a printer-friendly summary. Some useful details are found in the recipe above.
Vanilla, Ricotta Cheesecake and Guava Paste Tart
Ingredients
To make the guava paste
- 3 pound of guava fruit
- ¾ cup sugar (white, granulated)
To make the crust
- 8 onces of Graham crackers
- ā of salted of butter Ā [85.05 gram], at room temperature
To make the ricotta filling
- 2 cups of Ricotta cheese
- 2 egg (medium)
- 1½ cup of condensed milk
- 1 vanilla pod Ā (or 1 tablespoon ofĀ clear vanilla extract)
Instructions
Step 1: Boil seeds
- To make the guava paste, wash the guavas and cut them into halves. Scoop the seed balls from the shells. Set aside the shells.Mix the seeds with a 1½ quart [1.5 liter] of water and the sugar. Simmer over low heat until the liquid has reduced to a third.
Step 2: Boil guava shells
- Sieve to remove the seeds. Add the guava shells to the liquid. Simmer over low heat until the liquid has further reduced to half.Remove from the heat and cool to room temperature.
Step 3: Blend
- Mix in a blender until there are no clumps. Return to the heat and simmer stirring over low heat until it becomes very thick.Remove from the heat and set it aside.
Step 4: Make the crust
- To make the ricotta cheesecake filling, open theĀ vanilla podĀ lengthwise and scrape out the seeds with a paring knife.In the blender vase or food processor bowl, combineĀ ricotta, vanilla seeds andĀ condensed milk, blend to combine. Add theĀ eggsĀ and mix thoroughly. Pour the ricotta mix into the chilled crust.
Step 5: Make the ricotta cheesecake filling
- Bake for 30 minutes.Remove from the oven, cover with the guava jam, and let it cool to room temperature covered with a clean tea towel. Once cooled, chill for at least 6 hours before serving, preferably overnight.
Notes
Nutrition
By Tia Clara
, published May 20, 2015 on
Meran
I love guava too, and I so going to try this dessert. Thanks!
Suzanna
The topping came out incredibly smooth and delicious ! My guavas are bright pink inside from my huge 20 yr old tree. I blended the mixture in the Cuisinart
It is a reddish pink ! What a beautiful topping! It was worth all the work!!
Tia Clara
I am glad that you liked it. Thanks for trying my recipe. ā¤ļø
Suzanna
Iām making this recipe for the third time! Iām taking it to a Super Bowl Party tomorrow. Luckily, I made lots of Guava topping to use on top of the delicious ricotta cheesecake!
Suzanna
Wish I could post my picture of it.
Scarlett Fondeur
A keeper! I couldn't find fresh guava (I live in Switzerland), but did find guava halves in a can at an "ethnic" food shop. I just drained the syrup and put the guava through a food processor. Next time I think I'll add some lime zest to brighten up the flavors. One more great recipe from Clara. Thanks!
Suzanna
I going to prepare this tomorrow since my guava tree has so many large fruits . Very pink inside !
teresa
Sounds so good, could I make it with guava paste by any chance?
Tia Clara
Yes, if it is too thick you can thin it out by adding a bit of water and heating until they mix.
Estephany grullon
I had to post this on my Facebook!!!! thank you Clara for the time you dedicate to this website. A lot of my dominican cooking I have learned from you because my mom and grandma don't use measurements because of their experience.
Melissa from HungryFoodLove
Gracias Clara por compartir mi blog y el de otras blogueras Dominicanas. Algunas no las conocia y voy directo a disfrutar sus blogs. Un abrazo!
Mari“s @ Mari“s Cakes
Clara it is a mouthwatering looking dessert. I really in love with the topping more than anything! Thank you for sharing.
Have a blessed week š
Nami | Just One Cookbook
I love this flavor of pie/tart!! Oh my gosh, guava? If you didn't share this recipe, I wouldn't even think or encounter such a lovely flavor for a tart. You have gorgeous photography to make me drool even more.....