Learn how to make a Caribbean-inspired guava tart with a crispy crust, a layer of vanilla-flavored ricotta cheesecake and topped with guava custard-like paste.

FOR THE GUAVA JAM – 3 pound guava – ¾ cup sugar (white, granulated) FOR THE CRUST – 8 onces Graham crackers – ⅓ stick of butter  [85.05 gram], at room temperature FOR THE RICOTTA FILLING – 2 cups Ricotta cheese – 2 egg (medium) – 1½ cup condensed milk – 1 vanilla pod


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 1 ½ quart [1.5 liter] of water and the sugar. Simmer over low heat until the liquid has reduced to a third.

Step 1:

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 2:

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 3:

To 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. Once 30 minutes have passed, pre-heat oven to 300 ºF [150 ºC] and proceed with the next step.

Step 4:

To make the ricotta cheesecake filling, 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, blend to combine. Add the eggs and mix thoroughly. Pour the ricotta mix into the chilled crust.

Step 5:

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.

Step 6:

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