Chantal de la Hogue’s Sassy Guava Tart


sexy shiny guavas

Don’t you think they’re sexy?  The pinkish, creamish, fleshy skin… The little black-brown coarse bit on top… The smell,  Oh, the smell of ripe guavas…  Sliced in half it  gets even better.  Dozens of little pips woven together, fresh or cooked, guavas are romantic.  They kind of remind me of an old lady’s garden.  Of my grandma’s backyard or the bowl of fruit in a farmhouse kitchen.  ‘n  ‘Ouvrou’ vrug.  ‘Outydse’ vrug. There’s something to be said for an experienced, well-lived life.

Pink, pipped and fleshy

Doesn’t the Bible also refer to guavas as a sacred fruit?  Sensual and forbidden. …NO – Just kidding.  But you nearly believed me, didn’t you?  Guavas are right up there with grapes and olives.  Traditional in it’s own way.

Well, a  special friend of mine has a very fertile guava tree in her front-garden (nogals!).  Every time we visit, we either get fed guavas morning noon and night in all it’s different forms, ie. fresh for breakfast, cooked and served with custard for lunch and baked into a tart for night… OR, she smilingly sends us home with a bag of guavas freshly picked.

Well, this post is hereby, for very obvious reasons, officially dedicated to Chantal.  Thank You, Girlfriend!

(I  should probably call this a guava bake, but guava tart just sounds so much better…)

You Need

2 Cups of flour

1 and a half cups of Sugar

1 teaspoon Baking Powder

1 egg

1 cup of milk

drop of vanilla essence.

pinch of salt.

4 guavas, sliced

What to Do

Mix together the sugar and the egg.  Add the milk.  Stir well.

In a mixing bowl,  combine the flour, baking powder and salt.

Add the milk mixture to the flour.

Add the vanilla essence.

Lightly work in the guava slices. Keep 5 or 6 slices behind for decoration.

Pour mixture into an oven-proof dish.

Now add the 5 or 6 slices on top to finish the ‘look’!

Place in preheated oven, 180 degree Celsius, for about 40 min.  The tart should be golden brown.

NOW, the one and only secret to this Guava Tart lies in the topping and presentation.  It is called Bulgarian Yoghurt. DO NOT, I REPEAT, DO NOT even try to serve this tart without copious amounts of Bulgarian yoghurt. This adds a somewhat  sour taste which  brings out all those sweet guava flavours…  Try it, You’ll understand!       

*The tart should preferably be warm when topped.

Set a table with your best silver. Take out the crockery you inherited from your grandmother.  Invite your girlfriends and have some tea… with guava tart off  cause.

Advertisements
This entry was posted in Recipes and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s