2 large glasses (2x 300ml)

4 (ripe) guavas

100ml water

3 tbsp of sugar

125ml milk

As I’ve mentioned in the previous recipe, we became fascinated by guava in Egypt. Two of the few people who got into my heart were the owners of Oonas Restaurant in Sharm, where we used to eat breakfast and dinner. They taught us how to make the juice and how to pick out the perfect fruit to take back home – and also from where.

The guava juice can be prepared in 2 ways, so here they are:

1) By using a juicer: wash the guavas, cut them into pieces, and add them into the juicer, pouring the water into the juicer as the guavas are juiced. Then, add the sugar and the milk, stir well, and savour.

2) By using a blender: wash the guavas, cut them into pieces, and add them into the blender, together with the water. Blend only for a few seconds (being careful not to crush the seeds), sieve the paste, and add milk and sugar, stirring well.

You will surely love it!

May you have a good end to this year and an even better start to the next one!

CRUST

150g flour

a pinch of salt

1 vanilla sugar sachet

1 tbsp vinegar

2 tbsp water

70g butter (at room temperature)

1 egg yolk

FILLING

330ml milk

a drop of vanilla extract

2 eggs

115g sugar

55g flour

TOPPING

2 ripe guavas

30g brown sugar

100ml milk

1½ tbsp cornstarch

juice from a ¼ lemon

+ butter and flour -> your baking pan

One of the greatest surprises of the year in terms of flavour came this winter. I rediscovered guava. I knew its taste from Brazil (2011) – Marcel and I remember how it became our favourite fruit juice. We were lucky to be able to travel to Egypt at the end of November and... Who knew that we’d love Egyptian guava even more than Brazilian guava?! Whitish, not pink... but what a fruit!... So we also brought a few with us. As many as we could. Almost a year ago, I decided to create a recipe inspired by each trip abroad – and here’s the first one!  

I made the crust using my favourite and very quick recipe.

To make the filling, mix the eggs and the sugar. Add the flour and stir well. Pour the mix into the boiling milk (with the drop of vanilla extract added). Continue to stir until it thickens, then pour the vanilla filling into the crust (already left to cool).

Take out the cores of the guavas, sieve them, and mix them with the brown sugar, the milk, and the cornstarch on low heat. After it thickens, turn off the heat and squeeze in the lemon juice – and it will already have the taste of our favourite juices in Sharm!

Cut the guavas into round slices and place them on top of the filling, fill the round slices with the topping – and the spaces around them – [it will have a cooling effect that will surprise you].

So, whenever you find guava to buy, try out this recipe. My father ate two slices of this tart [which served as my birthday cake of this year] one after another!