This dessert is part cheesecake, part tart, all cop. Give it a try for your next Spring get together!
For the crust:
- all purpose flour
- powdered sugar
- t kosher salt
- unsalted butter, melted
For the cheesecake filling:
- cream cheese
- C + T granulated sugar
- t kosher salt
- large eggs, separated
- 1t vanilla extract
- 1/4 – 1/3C Guava jelly, depending on how much guava you like *If you can’t find guava jelly, I’ve used guava paste instead, see note for instructions*
- Make the tart shell: Preheat the oven to 350F. In a large bowl, whisk together the flour, sugar, and salt. Add the melted butter and use a rubber spatula to combine everything into a dough.
- Press the dough into a 9″ tart pan with a removable bottom(I use this one), making sure it is thinly spread and even throughout. Reserve 1T of dough for any patches that are needed post-bake. It will feel greasy on your hands, so I like to use the bottom of a measuring cup to press the dough down and up the sides. Make sure to really get into the corners, so you don’t end up with a big block of crust. I typically get the dough about 1.5″ up the sides. Pierce the dough with a fork a few times, this will stop it from puffing up a bit in the oven. (If you skip this part, you will still get a perfectly delicious tart, but you won’t get nearly as much filling in it.)
- Place the tart shell on a baking sheet and bake for 15-20 minutes. Pull the tart out of the oven and reduce the temperature to 325F. If any cracks have opened up, use the reserved dough to patch them. The residual heat + the extra time it will get in the oven later will help everything stick together, with no one being the wiser.
- Make the cheesecake filling: Using a stand mixer fitted with a paddle attachment, beat together the cream cheese, 3/4C of sugar, and salt until smooth and there are no more lumps. Scrape down the bowl and add the egg yolks and vanilla extract. Beat together and transfer the mixture to a large bowl.
- Thoroughly clean the bowl of your stand mixer. To the (now clean) mixer, beat the egg whites with the remaining 1T sugar until soft peaks form. (You can do this with a handheld mixer instead if you have one.)
- Gently fold the egg whites into the cream cheese mixture. Pour about half of the filling into the crust. Dot the guava jelly around the tart. Dollop more of the cheesecake filling on top until it almost reaches the top of the tart pan.
- Use a toothpick or cake tester to swirl the colors and pop it in the oven for 40 – 50 minutes, or until the tart only gently jiggles when shaken. At the 20-minute mark, check to see if the crust is getting too brown, if it is, tent the tart with some aluminum foil.
- Pull out the tart and allow it to cool for at least 20 minutes before unmolding. Let it cool for another 30 minutes (I pop it in the fridge) before cutting in to ensure everything is nicely set.
If you can only find guava paste, plop 1 1/2″ of paste, cut into cubes, into a saucepan over medium with 1/4C water. Use a spoon to break up the paste. If it starts looking too sticky add another 1/4C water and continue to stir, breaking up the big pieces until you have a jelly.