This is a very simple tart (especially if you use a bought pastry). The
recipe is a bit loose as I made it up as I went along... So interpret as
you will. The tang of the little purple guavas cuts through the
richness of the ricotta; I don't think it needs a lot of sugar.
Pre-heat over to 180C
PastryI amount of sweet pastry
Put pastry in 23cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minutes.
Remove the weights from the pasty case, and baste it thoroughly with some egg. Bake another 10 minutes.
(this seals the base and stops it going soggy)
Filling400g ricotta
50g caster sugar
3 eggs (use a little of one for the
500
g little purple guavas, whole (frozen or fresh; an amount to cover the
base of the tart fairly fully; use another fruit if you like)
optional - fine zest of a lemon or orange
whisk the ricotta, eggs and sugar (and zest)
pour over the fruit till fully covered
bake until set - 35 mins or so
best eaten at room temperature.