Guadeloupean Coconut Cream Tarts with Guava Topping

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These petite shortbread tarts from Guadeloupe and Marie-Galante feature a tender vanilla crust filled with rich coconut pastry cream and crowned with a glossy guava glaze. Often sold at island bakeries and Carnival stands, they balance nutty coconut against bright tropical fruit in every bite. The name translates to torment of love, a fitting description for such an addictive little treat.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 15 gFat
• 10 gSaturated Fat
• 33 gCarbs
• 1 gFiber
• 19 gSugar
• 4 gProtein
• 95 mgSodium
• 120 mgPotassium
• 25 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the vanilla shortbread crust

• 2 cups (250 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/2 cup (60 g) powdered sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

For the coconut pastry cream

• 1 can (400 ml) full-fat coconut milk
• 1/2 cup (100 g) granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the guava glaze

• 1 cup (220 g) guava paste, cut into chunks
• 2 to 3 tbsp water
• 1 tsp lemon juice

Directions

1. Make the crust: Pulse the flour, cold butter, powdered sugar, salt, egg yolk, and vanilla in a food processor until the mixture looks like coarse crumbs. Turn out onto a surface and press together just until a smooth dough forms; do not overwork.
2. Divide the dough into 12 equal balls and press each into a 3-inch (8 cm) tartlet mold, working the dough evenly up the sides. Chill the shaped shells for 20 minutes while you preheat the oven to 350°F (175°C).
3. Blind bake the chilled shells for 12 minutes until pale gold at the edges. Remove from the oven and lower the temperature to 325°F (165°C).
4. While the shells bake, prepare the coconut cream: whisk the egg yolks, sugar, and cornstarch in a saucepan until smooth. Slowly pour in the coconut milk while whisking constantly to prevent lumps.
5. Place the saucepan over medium heat and cook, whisking constantly, until the cream thickens and gently boils, about 5 to 7 minutes. Off the heat, whisk in the butter and vanilla until silky. Spoon the warm cream into the baked shells, filling each about three-quarters full.
6. Bake the filled tarts at 325°F (165°C) for 12 to 15 minutes until the coconut cream is just set with a slight jiggle in the center. Cool completely on a rack, then chill for at least 1 hour to firm up the filling.
7. Make the guava glaze: warm the guava paste with the water and lemon juice in a small saucepan over low heat, stirring until smooth and pourable, about 3 minutes. Let cool slightly until it thickens to a glossy spreadable consistency.
8. Spoon a thin layer of guava glaze over each chilled tart, spreading to the edges. Refrigerate 30 minutes more so the glaze sets, then serve at cool room temperature.

Cook’s Notes

• Use cold butter and minimal handling for the tenderest, most delicate shortbread crust.
• If guava paste is hard to find, substitute guava jelly or even a thin layer of strawberry jam for a sweeter fruit note.
• A nonstick or well-buttered tartlet pan is essential; the high butter content in the dough helps release the shells cleanly after baking.
• For the creamiest filling, use canned full-fat coconut milk rather than carton varieties which are too thin.
• Chill the filled tarts thoroughly before adding the guava glaze so the two layers stay distinct and clean.

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