Low-carb guava tart
– Megan Davids
Megan is gluten intolerant so she’s adapted her mom’s recipe to be gluten-free and lower in carbs.
MAKES 6-8 TARTLETS OR 1 LARGE TART Preparation time: 30 min Baking time: 12-15 min Setting time: 30 min
SPONGE CAKE BASE
6 eggs, separated 80 ml (¹/3 c) xylitol 125 ml (½ c) coconut flour 2 ml (½ t) bicarbonate of soda 1 ml (¼ t) vanilla essence
10 ml (2 t) gelatin 200 ml cold water 6-8 fresh guavas, peeled and halved 75 ml (5 T) xylitol 250 ml (1 c) smooth cottage cheese 250 ml (1 c) cream 175 ml full-cream plain yoghurt 50 ml lemon juice almond flakes and fresh cherries to garnish
Preheat the oven to 170 °C. Grease 6-8 loose-bottom tartlet tins or a 24 x 30 cm pie dish with nonstick spray. 1 Sponge cake base Whisk the egg whites with an electric beater until stiff. Set aside. 2 In a separate bowl, whisk the egg yolks and xylitol for 1-2 minutes or until creamy. 3 Add the coconut flour, bicarbonate of soda and essence to the yolk mixture. Mix well. 4 Using a large metal spoon, stir a third of the egg whites into the yolk mixture. 5 Fold in the rest of the egg whites. 6 Spoon the mixture into the prepared tins or dish and bake for 12-15 minutes or until golden brown. Set aside to cool. 7 Filling Sprinkle the gelatin over 50 ml cold water. Allow to stand over boiling water or microwave the mixture for 10 seconds until dissolved. 8 Heat the guava halves with the remaining 150 ml water and 15 ml (1 T) xylitol. Cook until slightly soft but still firm. Set aside to cool. 9 Whisk the cottage cheese, cream, yoghurt, remaining xylitol and lemon juice together. Mix in the gelatin. 10 Sprinkle some of the cooled guava syrup over the cake to moisten well. Spoon the cottage cheese mixture over the cake layer. 11 Arrange the guavas on top. Chill in the fridge for about 30 minutes until the filling has set. Scatter almond flakes over and garnish with a few cherries.
The cake base and filling are quick to prepare, the ingredients are healthy (she replaced the condensed milk, custard and a Swiss roll in the original recipe) and it’s delicious! I restyled the winner’s dish as part of their prize. Far left is Megan’s tart and on the right the tarts I styled for this magazine.