Pink Guava Flan
Inroduction
About this Recipe
By: Sheridan Rogers
It’s raining guavas at Bend of the River, the family farm in south-eastern Queensland. The trees are so laden with fruit that it’s hard to get to them before the birds do or before they fall to the ground and spoil. We have two varieties at the farm – the cherry (or strawberry guava) which is small, delicious and very pretty with red fruit, and the pungent yellow guava with pretty pink flesh (also known as the tropical or tree guava). I adore the fragrance of the pink flesh guava as it evokes childhood memories for me of lush, overgrown tropical gardens. Despite its pungency, its flavour is subtle when cooked, as you’ll discover in this delicate pale pink guava tart.
Ingredients
- 26cm – 28cm pre-baked sweet shortcrust pie shell at least 2cm high
- pink flesh guavas 10 medium
- cream 250ml (1 cup)
- farm or organic eggs 8
- caster sugar 100g
- lime or lemon juice 2-3 teaspoons
Preheat oven to 150degC7 (300degF). Peel the guavas. Chop the flesh (with seeds) roughly and put into a blender or food processor with the cream. Blend well, then push the mixture through a sieve into a bowl to remove all the seeds. In a mixing bowl, beat the eggs, sugar and lime juice together. Beat in the guava mixture. Pour into pastry shell and bake for 30-40 minutes, until custard is just set – don’t let it overcook or bubble. Cool slightly before cutting. Tip: the guavas, skin on, can be put through a juicer, producing an even more intense flavour.