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Loading...Inspired by Brazil's beloved Romeo and Juliet pairing (Romeu e Julieta), this elegant tart layers sweet guava paste over a creamy fresh cheese filling in a buttery shortbread crust. The contrast of jammy tropical fruit against mild, milky cheese captures the iconic Brazilian flavor balance that has charmed generations.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 365 kcalCalories
- 19 gFat
- 11 gSaturated Fat
- 42 gCarbs
- 1 gFiber
- 24 gSugar
- 7 gProtein
- 210 mgSodium
- 120 mgPotassium
- 95 mgCalcium
- 1.4 mgIron
- 10 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the shortbread crust
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 to 3 tablespoons ice water
- 1/4 teaspoon fine sea salt
For the fresh cheese filling
- 12 oz fresh Minas cheese or full-fat cream cheese
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the guava topping
- 10 oz guava paste (goiabada), sliced
- 3 tablespoons water
- 1 teaspoon fresh lime juice
To finish
- Powdered sugar for dusting
- Fresh mint leaves
- Toasted sliced almonds
Directions
- Make the crust: Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until the mixture looks like coarse meal. Add egg yolk and 2 tablespoons ice water; pulse just until the dough begins to clump. Turn out, shape into a disk, wrap, and refrigerate for 30 minutes.
- Roll the chilled dough on parchment into an 11-inch round. Transfer to a 9-inch tart pan with a removable bottom, pressing into the corners and up the sides. Trim the edges and prick the base all over with a fork. Freeze for 15 minutes.
- Preheat the oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake 6 to 8 minutes more until pale gold. Set aside.
- Prepare the filling: In a blender or food processor, blend the fresh cheese, granulated sugar, egg, heavy cream, cornstarch, and vanilla until completely smooth and silky, about 1 minute.
- Pour the cheese filling into the warm pre-baked crust and smooth the top. Bake at 350°F (175°C) for 18 to 22 minutes, until the center is just set with a slight jiggle. Cool on a rack for at least 1 hour.
- Make the guava topping: In a small saucepan over low heat, combine the sliced guava paste and water. Stir constantly until melted into a thick, glossy purée, about 5 minutes. Stir in the lime juice.
- Spread the warm guava purée evenly over the cooled cheese filling, creating a thin, jewel-like top layer. Refrigerate the tart for 30 minutes to set the topping.
- Remove the tart ring, dust the edges with powdered sugar, and garnish with fresh mint and toasted almonds. Slice with a warm knife and serve slightly cool or at room temperature.
Cook’s Notes
- True Brazilian goiabada (made from red guavas) gives the most authentic flavor; look for it in Latin markets or online specialty shops.
- If Minas cheese is unavailable, a blend of half ricotta and half cream cheese works well, or substitute a young, mild queso fresco.
- For a quicker version, skip the crust and bake the filling in a greased 9-inch pie dish, then top with the warm guava purée.
- Serve with a small espresso or a sparkling brut — the sweetness of the guava and the saltiness of the cheese pair beautifully with bubbles.
- The tart keeps refrigerated for up to 3 days; bring to room temperature before serving for the best flavor and silky texture.
