Guava foam tart

Perfect for all occasions and every child’s dream dessert.

TART SHELL 400g (3 cups) cake flour 60ml (4 tbsp) castor sugar 15ml (1 tbsp) baking powder pinch of salt 230g (1 cup) butter, chilled 2 extra-large eggs

FILLING

2 x 410g tins guava halves, chilled overnight 2 packets cherry jelly 50ml boiling water 2 tins evaporated milk, chilled overnight

200g (2 crushed cups) tennis biscuits

METHOD

Make the pastry: Preheat the oven to 200°C and prepare a 25cm tart dish with cake pan greader. Sift the cake flour, castor sugar, baking powder and salt together. Place the flour mixture and the butter in a food processor and pulse until it resembles breadcrumbs. (Or rub in the butter with your fingertips).

Add the eggs and pulse until the dough forms a ball (or mix by hand until the dough comes together).

Flatten the dough and place it in a plastic bag in the fridge for 1 hour. Roll out the dough to 1mm thick and place it over the tart dish.

Let the dough slide gently into the dish without stretching it.

Prick the base with a fork and bake for 10 to 15 minutes until light brown. Set aside or freeze.

Make the filling: Drain the chilled guavas and pour the guava juice into a saucepan. Add the jelly and gelatine and heat over medium heat. The jelly must dissolve but not boil. Allow the mixture to cool until it is a thick syrup.

Chop the guavas coarsely and set aside. Pour the chilled evaporated milk into a mixing bowl and whisk until it forms a thick cream. Whisk in the cooled jelly mixture and fold in the chopped guavas.

Spoon the filling into the tart shell and refrigerate for 2 hours or until set. Serve with whipped cream.